Spinach and Feta Frittata
This Spinach and Feta Frittata is your go-to for a quick, flavorful breakfast or brunch that feels fancy but is effortless to make and is ready to serve in 30 minutes!
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion (can use yellow or red onion, or shallots)
- 4 cups packed baby spinach (about 4 ounces / 115 grams)
- 1 cup crumbled feta cheese (ricotta makes another great option)
- 2 tablespoon grated Parmesan cheese
- 2 green onions/scallions , chopped
- 1/4 teaspoon red pepper flakes , optional for some kick
Instructions
- Preheat the oven to 400 F / 200 C. Whisk the eggs, heavy cream, salt and pepper in a medium bowl and set it aside.Heat the oil in a 10-inch well-seasoned cast iron skillet or oven-safe nonstick skillet and cook the onion for 4-5 minutes until softened. Add the spinach and cook until it is wilted, then continue to cook for another minute or two until any excess water is evaporated. Spread the mixture out into an even layer on the bottom of the skillet, evenly sprinkle the feta, Parmesan, green onions and pepper flakes (if using) over it, and then pour the egg mixture over it. Tilt the pan until the eggs make an even layer over the bottom of the pan. Let it cook undisturbed for a minute or two, just until the edges are starting to set. Transfer the skillet to the oven and bake for about for about 15 minutes or until the eggs are set. Remove the skillet from the oven and let it rest for 5 minutes before serving. Slice it into wedges and serve while warm. Makes 4 large or 6 smaller servings.
Nutrition
Calories: 223kcalCarbohydrates: 4gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 253mgSodium: 612mgPotassium: 254mgFiber: 1gSugar: 1gVitamin A: 2523IUVitamin C: 7mgCalcium: 204mgIron: 2mg
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