Spinach and Feta Frittata
Even if you have never made an Italian omelet, or frittata, before, this recipe can make you look like an expert. Customize your frittata by using similar quantities of your favorite veggies or cheese instead of the spinach and feta.
- 9 - 10 oz. baby spinach or frozen chopped spinach
- 1 2/3 Tbsp. extra virgin olive oil
- 3/4 - 1 cup yellow onion chopped about 1 total
- 6 eggs
- 1/2 cup oil-packed sundried tomatoes drained and chopped, or use 1/2 cup chopped cooked ham
- 1/2 cup crumbled feta cheese
- 1 tsp. dried Italian seasoning or use a combination of dried basil and oregano
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- Place the oven rack 4 - 5 inches from the heating element and preheat the broiler.
- Microwave the fresh spinach in a loosely covered bowl for approximately 3 minutes on high power, or until it is slightly wilted. (For frozen spinach, place the open spinach box on a microwave-safe plate and microwave it for about 4 minutes on high.) Dry the spinach thoroughly with cloth or paper towels, and chop it coarsely.
- Meanwhile, spray the bottom and sides of a heavy 12-inch oven-proof skillet with nonstick cooking spray. Heat 1 Tbsp. oil in the skillet over medium-high heat, and add the onions. Cook them for 4 - 6 minutes, until they are lightly browned.
- While the onions cook, in a large bowl, beat the eggs. Stir the spinach, sundried tomatoes or ham, cheese, Italian seasoning, salt, and pepper into the bowl with the eggs.
- Add the remaining 2 tsp. oil to the skillet with the onions and tilt the pan to distribute the oil evenly.
- Pour the egg mixture into the skillet, distributing the vegetables or ham evenly with the back of a spoon. Cook it over medium heat without stirring for about 7 minutes, or until only the surface is loose.
- Place the skillet under the hot broiler and cook it for 2 minutes, or until the surface is light brown. Before serving, run a knife around the edge of the frittata to loosen it from the pan, flip it onto a cutting board, and slice it into wedges. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Omit the oil. Combine all ingredients in the slow cooker and cook on low for 3 - 3 1/2 hours, until eggs are set. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Thaw the spinach if using frozen, chop the onion, beat and refrigerate the eggs, drain and chop the sundried tomatoes or chop and refrigerate the ham, crumble the cheese if necessary and refrigerate, combine the spices, or fully prepare and refrigerate or freeze the frittata. Scramble Flavor Booster: Add 1/8 tsp. of garlic powder or 1 clove of minced garlic to the egg mixture before cooking it and/or serve with a dash of hot sauce, such as Tabasco. Tip: Don’t skip the eggs! While we once were told that they were cholesterol bombs, eggs are actually loaded with proteins, antioxidants, and nutrients important for good health. Additionally, new Yale University research has concluded that eggs can be a great addition to a heart-healthy diet without any detrimental effects on cholesterol. Nutritional Information Per Serving (% based upon daily values): Calories 170, Total Fat: 12g, 18%; Saturated Fat: 4g, 18%; Cholesterol: 220mg, 73%; Sodium: 370mg, 15%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 20%; Sugar: 1g; Protein: 10g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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