Description
A delicious Spinach and Feta Frittata perfect for a vegetarian brunch.
Ingredients
Scale
- 8 large eggs
- 11/2 teaspoon dried oregano
- 1/21/2 teaspoon dried dill
- 1/21/2 teaspoon black pepper
- 1/21/2 teaspoon paprika
- 1/41/2 teaspoon baking powder
- Kosher salt
- 6 ounces frozen chopped spinach, thawed and water wrung out
- 1 small yellow onion, finely chopped
- 1 cup chopped parsley leaves
- 3 tablespoons chopped mint leaves
- 3 garlic cloves, minced
- 3 to 4 ounces feta cheese, crumbled
- 1/4 cup whole milk
- Extra virgin olive oil for coating the pan
Instructions
- Prep the Greens: Start by wringing out the thawed spinach really well. You want it dry and crumbly to avoid any sogginess in your dish. If you skip this part, the frittata might turn out a bit too wet.
- Heat the Skillet: Preheat your skillet until it is nice and hot, then add a drizzle of oil. You will know it is ready when the oil shimmers and you can feel the heat radiating. Forgetting to warm it properly could lead to sticking issues.
- Whisk the Eggs: Grab a bowl and whisk together the eggs with baking powder until smooth. You are aiming for a nice airy texture here, which helps the frittata rise beautifully. Overmixing can lead to a rubbery result.
- Add Spinach & Feta: Gently fold the wrung-out spinach and crumbled feta cheese into the egg mixture. The colors will be vibrant, and you will catch the lovely scent of the feta. Be careful not to overmix; you want those pockets of cheese throughout.
- Cook It Up: Pour the mixture into your hot skillet, letting it sizzle. You will see the edges cook and puff up. Keeping an eye on it here is key because overcooking can dry it out.
- Bake for Fluffiness: Transfer the skillet to the oven and let it bake until it is set and golden on top. The aroma will fill your kitchen and make your mouth water. Just do not forget to check it closely, as it can easily go from fluffy to dry.
- Rest Before Serving: Let the frittata sit for a few minutes after baking. This resting time helps you slice it nicely without falling apart. If you skip this, you might end up with a messy cut.
Notes
- This frittata can be made ahead and stored in the fridge, or frozen in individual slices for later use.
- Thoroughly wring out thawed spinach to avoid sogginess.
- Ensure the skillet is hot and oiled before adding eggs to avoid sticking.
- Let the frittata rest after baking for easier slicing.
- To reheat, preheat your oven to 350 degrees F and warm the frittata for about 10 minutes, or until heated through.
- Pair with Mediterranean cucumber tomato salad.
- Serve alongside Greek salad for a colorful plate.
- Enjoy with a light brunch cocktail like a Mimosa.
- Add sun-dried tomatoes for a burst of flavor.
- Mix in cooked mushrooms for extra earthiness.
- Incorporate sliced olives for a salty twist.
- Choose fresh herbs for more vibrant flavor in the frittata.
- Fresh spinach can be used in place of frozen; use about 3/4 to 1 pound.
- A less salty cheese can help balance the taste if you find the frittata too salty.
Nutrition
- Serving Size: 1 slice
- Calories: 114.6
- Sugar: 1.3g
- Sodium: 221.4mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 1.5g
- Protein: 8.7g
- Cholesterol: 174.1mg