Learn how to make Spinach Feta Frittata, one of Rita's recipes for eating enough vitamin K.

Spinach Feta Frittata


  • 1½ cups cholesterol-free egg substitutes or 6 eggs
  • 1/3 cup evaporated fat-free milk
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • ½ cup finely chopped green onions
  • 1½ teaspoons dried oregano or basil leaves
  • 1/8 teaspoon black pepper
  • 2 cups cooked whole-wheat spaghetti noodles
  • 4 ounces crumbled sundried tomato and basil or plain feta
  • Cooking spray


  1. Preheat broiler
  2. In medium bowl, combine egg substitute and milk; whisk until well blended. Stir in spinach, green onions, oregano and black pepper. Stir in noodles and feta.
  3. Spray a 10-inch cast iron or ovenproof skillet with cooking spray. Heat over medium heat. Add egg mixture and cook 5 minutes or until nearly cooked through, stirring occasionally.
  4. Place skillet under broiler 3-5 minutes or until just beginning to lightly brown and set. Cut into 4 wedges.

Makes 4 servings.