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Skillet Spinach and Feta Egg Pie
Source: dLife

This skillet fritatta has all it needs rice, spinach, feta cheese, and herbs.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 276.5
Total Carbs 33.4 g
Dietary Fiber 4.0 g
Sugars 6.9 g
Total Fat 9.8 g
Saturated Fat 4.0 g
Unsaturated Fat 2.2 g
Potassium 201.6 mg
Protein 14.1 g
Sodium 799.3 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Fruits , 1 Meat , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 cup  cold water
2 each  medium onions
0 1/2 cup  long grain white rice
10 oz  frozen chopped spinach
8 oz  Egg Substitute, frozen
0 1/4 cup  fat free milk
4 oz  Cheese, feta, basil & tomato, crumbles
1 tsp  ground oregano
0 1/2 tsp  salt
2 each  medium lemons
  1. Preheat broiler
  2. Using a medium size broiler proof skillet, bring the water to a boil over high heat. Add in the onions and rice and bring to a second boil. Lower heat, cover, and simmer for 15 minutes.
  3. Add in the spinach, egg substitute, milk, 2 ounces of feta cheese, oregano, and salt. Raise heat slightly to medium low and cook, covered until the eggs are almost set, about 20 minutes.
  4. Sprinkle the remaining 2 ounces of feta cheese evenly over pie. Place entire pan in broiler until cheese begins to melt, about 2 minutes.
  5. Remove from broiler and let sit for 5 minutes for easier cutting. (The egg will continue cooking while it sits).
  6. Cut pie into 4 wedges. Serve with a lemon wedge to squeeze on top.

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