2 teaspoons olive oil $ 3/4 cup packed baby spinach $ 2 green onions $ 4 large egg whites $ 6 large eggs $ 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes $ 2 teaspoons salt-free Greek seasoning (such as Cavender's) 1/4 teaspoon salt $ Preparation 1. Preheat broiler. 2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well. 3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set. 4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.