Feta and Spinach Frittata
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Servings
8 slices
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Calories
1146 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Feta and Spinach Frittata
Description
The recipe starts by whisking eight eggs together with dried oregano, dill, black pepper, paprika, and optional baking powder to add slight lift. The mixture is seasoned with kosher salt to taste. Spinach that has been thoroughly drained of excess moisture is combined with finely chopped onion, parsley, mint, minced garlic, and crumbled feta cheese along with some milk for creaminess. This mixture is cooked in a well-oiled oven-safe skillet over medium-high heat to let the eggs begin setting on the bottom without sticking. The pan is then transferred to a preheated oven at 375°F to finish cooking until the frittata is firm and doesn’t jiggle when shaken. Once slightly cooled, it is sliced to serve. The combination leaves a herbaceous flavor with creamy and salty feta, complemented by tender spinach and onion. The optional fresh cucumber and tomato salad suggested for serving provides a refreshing contrast. Properly wringing out spinach is essential to avoid watery eggs, and hot oil prevents sticking while creating a gentle crust on the base.
Ingredients
For the Frittata
- 8 egg
- 1 teaspoon oregano dried
- ½ teaspoon dill dried
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon baking powder (optional)
- kosher salt
- 6 ounces spinach thawed and water wrung out, frozen, chopped
- 1 onion finely chopped, small, yellow
- 1 cup parsley chopped leaves
- 3 tablespoons mint leaves chopped
- 3 garlic minced, cloves
- 3 to 4 ounces feta cheese crumbled
- ¼ cup milk whole
- extra virgin olive oil (for coating the pan)
For Serving (Optional)
- cucumber Mediterranean salad preparation
- tomato Mediterranean salad preparation
Instructions
- Get ready. Preheat your oven to 375°F.
- Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.
- Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.
- Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.
- Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.
- Serve. Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!
Notes
- Thoroughly wring out spinach to remove excess moisture and prevent watery eggs.
- Coat the skillet with hot olive oil before pouring eggs to avoid sticking and create a light crust.
- If using fresh spinach, wilt and drain it thoroughly before incorporating to achieve the correct texture and volume.
- Serving with a simple tomato and cucumber salad complements the rich frittata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 1146 kcal
% Daily Value*
| Calories | 114.6kcal | 6% |
| Carbohydrates | 4.8g | 2% |
| Protein | 8.7g | 17% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 174.1mg | 58% |
| Sodium | 221.4mg | 9% |
| Potassium | 238.9mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 1.3g | 3% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 147.3mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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