Description
A delightful Spinach Frittata with Feta Cheese that combines ease, flavor, and nutrition, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 0.5 teaspoon salt
- 2 cloves garlic, finely chopped
- 5 oz baby spinach (5 to 6 cups or 150 grams)
- 8 large eggs
- 0.25 cup chopped parsley (6 to 7 grams)
- 0.25 cup chopped dill (6 to 7 grams)
- 0.5 teaspoon pepper
- Zest of one-third lemon (optional)
- 0.33 cup heavy cream or cooking cream
- 0.5 cup feta, crumbled (about 90 grams or 3 oz)
- 0.66 cup grated cheddar cheese (90 grams or 3 oz)
- 1 teaspoon butter (for greasing the pan)
Instructions
- Preheat the oven to 180 C (355 F). Heat the skillet over medium-high heat, add the olive oil, onions, and 0.5 teaspoon salt, and sauté for 2 to 3 minutes until softened.
- Add garlic and lemon zest, stir briefly, then add the spinach. Cover with a lid to wilt spinach for 20 to 30 seconds.
- Stir the spinach and sauté for another 30 seconds to a minute. Transfer to a mixing bowl.
- In the bowl, combine spinach and onions with eggs, dill, parsley, pepper, and cream. Then add the cheeses, reserving some cheddar for the top.
- Grease the skillet with butter and pour in the frittata mixture. Spread evenly and sprinkle with reserved cheddar.
- Bake in the oven for 25 to 30 minutes, or until eggs are set and the top is lightly golden.
- Allow to cool slightly before slicing, and garnish with extra dill, parsley, and feta.
Notes
This frittata can be served warm or at room temperature and pairs well with a simple salad or roasted tomatoes.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 0mg