Weight Watchers Recipe of the Day: Greek Frittata with Spinach & Feta
(170 calories | *2 WW Freestyle SmartPoints)

As soon as I saw this recipe for a Greek Frittata with Spinach and Feta I knew I had to make it.

The combination of flavors is a winner!

Wedge of Greek Frittata with Spinach and Feta on white plate with fork.

WW Friendly Low Carb Greek Frittata

If you’ve never had a frittata before, it’s just an open-faced omelet.

And if you’ve never made one, this easy recipe will make you look like an expert.

There are a lot of things I love about frittatas…

They’re equally good hot, warm, or at room temperature, reheat well, and work for breakfast, lunch or a simple supper.


You can make a frittata with just about anything you have on hand. Make it your own by using similar quantities of your favorite veggies or cheese instead of the spinach and feta, if you prefer.

Feta cheese on wood cutting board with fresh rosemary, thyme and parsley herbs.

Feta cheese with fresh herbs

The recipe calls for fresh dill, but if you don’t have access to fresh herbs don’t let it dissuade you. This will still be delicious with some combination of dried herbs such as dill, basil, oregano or Italian seasoning instead.

To make keep this frittata low in fat and high in protein, it calls for liquid egg whites such as Egg Beaters. Feel free to use whatever combination of egg whites and/or whole eggs that makes you happy.

Because I’m on maintenance and over my fear of fat, I tend to use whole eggs instead. Just remember to adjust your points accordingly.

Both Rod and I thought the combination of flavors in this frittata were stellar.

A perfect option for Meatless Monday, I’d happily eat this tasty Greek Frittata for breakfast, lunch, or dinner any day of the week.

According to my calculations, each serving of the spinach and feta frittata has 170 calories, *5 Weight Watchers PointsPlus, *4 Weight Watchers SmartPoints, *2 WW Freestyle SmartPoints. Enjoy!

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No Fat-Free Egg Substitute: Use egg whites or a combination of whole eggs and egg whites (1/4 cup egg substitute = 1 egg)

No Fresh Dill: Substitute with 1-2 teaspoons of your favorite dried herbs such as dill, basil, oregano, or Italian seasoning. Fresh basil or parsley would also work.

No Feta Cheese: Substitute another cheese. Parmesan, cheddar, and goat cheese would all be delicious

Other Possibilities: Chopped cooked broccoli, shredded or chopped zucchini, sun-dried tomatoes, chopped artichoke hearts, Kalamata olives

If you like the looks of this Weight Watchers Greek Frittata Recipe, be sure to check my recipes for: Easy Healthy Slow Cooker FrittataHealthy Breakfast Egg SandwichesWeight Watchers Individual Ham, Cheese and Veggie FrittatasScrambled Eggs with SalmonSmoky Roasted Pepper Crock Pot StrataIna Garten’s Egg Salad Tartines and Make Ahead Western Omelet Muffins

If you’ve made this Greek Spinach Frittata, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on PinterestFacebookInstagram and Twitter for the latest updates.

 Pin this Recipe Print Recipe Rate this Recipe3.22 from 14 votes

Greek Frittata with Spinach and Feta

Simple and delicious vegetarian, gluten free option for breakfast, lunch or dinner. Just 4 Weight Watchers SmartPoints per serving.PREP TIME10 MINSCOOK TIME25 MINSTOTAL TIME35 MINSServings (adjustable): Calories: 170Author: Martha McKinnon | Simple Nourished Living


  • 2 cups fat-free egg whites (such as Egg Beaters)
  • 2/3 cup crumbled feta cheese
  • 2 tablespoons fresh dill (or 1 teaspoon dried dill or Italian seasoning)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 medium onion, diced (about 1 cup)
  • 5 ounces baby spinach
  • 1/2 cup diced drained water-packed roasted red bell pepper
  • 2 plum tomatoes, seeded and diced


  • Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
  • Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
  • Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
  • Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
  • Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
  • Serve hot, warm or at room temperature. 

Recipe Notes

Substitute whole eggs or a combination of whole eggs and egg whites for the egg substitute if you prefer. (1/4 cup egg substitute = 1 egg)Substitute basil, parsley, oregano or Italian seasoning for the dill. If you are using dried herbs, use 1 teaspoon instead of 2 tablespoons.Weight Watchers PointsPlus: *5Weight Watchers SmartPoints: *4Weight Watchers Freestyle SmartPoints: *2

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