Spinach Feta Frittata Recipe
User Reviews
5
Spinach Feta Frittata Recipe
Description
The Spinach Feta Frittata combines a mixture of twelve eggs and whole milk seasoned with salt and pepper, poured over sautéed scallions, garlic, and wilted baby spinach with crumbled feta cheese. The eggs begin cooking gently on the stovetop to form large curds but remain moist before baking. Baking at 350°F finishes the frittata with golden edges and a set but tender center. The accompanying topping of chopped tomato, red onion, lemon juice, olive oil, parsley, salt, and pepper adds a fresh, acidic lift to cut through the richness of the eggs and feta. This frittata delivers a balanced texture with creamy, fluffy eggs and a savory spinach-feta filling, suitable for breakfast, brunch, or light meals.
Ingredients
For The Eggs:
- 12 egg large, Horizon Organic brand
- ½ cup whole milk Horizon® Organic Grassfed brand
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Frittata:
- 1 tablespoon vegetable oil
- 3 scallions sliced thinly
- 3 cloves garlic minced
- 5 cups baby spinach washed and spin-dried
- ½ cup feta cheese crumbled
As Garnish:
- 1 to mato cut into small chunks
- ¼ cup red onion
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Pinch ground black pepper
- ¼ cup parsley chopped, fresh
Instructions
- Preheat the oven to 350 F degrees.
- Prepare the egg mixture: Crack the eggs in a large bowl. Pour in the milk and add in salt and pepper. Give it a whisk. Set aside.
- To make the filling: Heat oil in a 12-inch nonstick skillet over medium heat. Add in the scallions and cook, stirring frequently until they are softened—2-3 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the baby spinach and cook until wilted. Sprinkle it with the feta cheese.
- Pour in the eggs. Using a spatula, gently stir and scrape the bottom of the skillet until large curds form but the eggs are still wet—about 30-45 seconds.
- Smooth the top into an even layer and let it cook for 30 seconds.
- Place it in the oven and bake until the center is no longer jiggly and edges are golden brown, about 8-9 minutes.
- Meanwhile, make the topping: Mix tomatoes, onions, lemon juice, olive oil, parsley, salt and pepper in a bowl.
- When the frittata is fully baked, carefully loosen the edges using a spatula and transfer it onto a cutting board. Let it cool for 5 minutes.
- Garnish with the tomato mixture. Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 341mg | 114% |
| Sodium | 588mg | 25% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3346IU | 67% |
| Vitamin C | 17mg | 19% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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