Spinach & Feta Frittata
"A yummy, healthy breakfast option from Curves' Diane Magazine."
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (9 ounce) bag Baby Spinach
- 1 tablespoon olive oil, divided
- 2 teaspoons olive oil, divided
- 1 cup yellow onion, chopped
- 6 large eggs
- 1⁄2 cup sun-dried tomato packed in oil, drained
- 1⁄2 cup feta cheese, crumbled
- 1 teaspoon dried Italian seasoning
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
directions
- Preheat broiler and place heating rack 4-5" from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
- Meanwhile, coat bottom and sides of a 12" ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
- In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
- Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
- Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.
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Reviews
-
I scaled this back for 1 but ended up adding a second egg for as soon as I added the egg mixture it immediately set and was not spread out over the pan so quickly beat another egg and added to the mix and the result was a delightful and filling breakfast that only took minutes to cook (about 2 on the stove top and 3 under the grill/broiler). Thank you Meredith F for posting the recipe and Karen Elizabeth for recommending, made for I Recommend tag game. -
This made for a delicious dinner. I used frozen chopped spinach (micro high 4 min., then chopped finely). Great on whole wheat toast or bun. I served with oven roasted potatoes. Even my teen daughter liked! Thanks Meredith- Roxygirl -
I used your recipe as a guide to making breakfast this morning. The onions were cooked in oil until soft, the baby spinach was tossed into the pan along with the tomatoes. I used egg substitute, increasing it to the equivalent of 3 eggs for 2 servings. The pan was covered with a lid and allowed to cook until firm then flipping onto a plate and sliding back into the pan to brown the other side. Easy, quick and delicious. -
Made this as a light supper, it was wonderful! Good rich flavours coming together in a light meal, quickly prepared with no fuss. I halved the recipe as it was just the two of us, it was ample. Thanks for a lovely recipe Meredith! made for PAC Fall 2007
RECIPE SUBMITTED BY
I am a stay at home (or in the car:)) mom to two cute kids-ages 7 & 4-and one husband! He's pretty cute too....We live in Fullerton,California, which is also where I grew up. I love, love, love to cook, drink wine with friends, shop, travel, read magazines and collect cookbooks. I have zillions of them and love to sit on the couch with a good cookbook! I belong to a guild of Children's Hospital of Orange County(CHOC) and we recently just finished our own cookbook to raise funds for the hospital. I also enjoy shopping and selling on ebay-so many fun things to find out there! Thanks Liza at recipezaar (my college roomate) for leading me here.
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