Spinach and Feta Frittata
Ingredients
- 2 red bell peppers, halved
- 1/2 small red onion, thinly sliced
- 4 large eggs plus 8 egg whites
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 clove garlic, chopped
- 3/4 teaspoon dried mint
- 8 cups baby spinach (about 10 ounces)
- 3/4 cup crumbled reduced-fat feta cheese
- 8 pitted kalamata olives, halved
- 1 tablespoon red wine vinegar
- 3 whole-wheat pitas, warmed and cut into wedges
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