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Spinach feta frittata

Servings:
Makes 4 servings
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Ingredients

  • 4 large eggs
  • 4 egg whites
  • 2 teaspoon olive oil
  • 1 teaspoon medium onion, chopped
  • 1 teaspoon 10-ounce package of frozen spinach, thawed and drained of excess water
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup feta cheese, crumbled

Preparation

Baking Directions:

In a medium bowl, whisk together the eggs and egg whites and set aside.

In a large, oven-proof, non-stick skillet heat the oil over a medium flame.

Add the onion and sauté until it begins to soften, about 5 minutes.

Add spinach and heat for 1 to 2 minutes.

Stir in the salt and pepper.

Pour the egg mixture over the vegetables in the skillet, covering them evenly.

Reduce heat to medium-low, cover and let simmer until the egg mixture has set around the edges, but is still somewhat liquid in the center, about 8 minutes.

Sprinkle with the feta cheese.

Meanwhile, preheat the broiler.

Place the skillet under the broiler, about 2 inches from the heat source until the surface is set and golden brown, about 1 to 2 minutes.

Be careful not to overcook, or the egg mixture will become tough.

Cut the frittata into 8 wedges and serve.

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