Mediterranean Spinach and Feta Frittata
15min
20min
2
385
Chef's Note
For the best texture, don't overcook your frittata - it should be just set but still moist in the center. If you don't have fresh herbs, you can substitute with 1 teaspoon dried dill and 1/2 teaspoon dried oregano.
Tags
Ingredients
6 large eggs
3 cups fresh spinach
1/2 medium red bell pepper
1/4 medium red onion
1/3 cup feta cheese
10 pitted kalamata olives
1 tablespoon fresh dill
1 teaspoon fresh oregano
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice 1/2 red bell pepper and 1/4 red onion into small pieces.
- 3
Roughly chop 3 cups of fresh spinach and slice 10 kalamata olives.
- 4
Finely chop 1 tablespoon fresh dill and 1 teaspoon fresh oregano.
- 5
In a medium bowl, whisk 6 large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- 6
Heat a 10-inch oven-safe skillet over medium heat and add 1 tablespoon olive oil.
- 7
Add the diced onion and sauté for 2-3 minutes until translucent.
- 8
Add the diced red bell pepper and cook for another 2 minutes.
- 9
Add the chopped spinach and cook until wilted, about 1-2 minutes.
- 10
Sprinkle the herbs over the vegetables and stir to combine.
- 11
Pour the beaten eggs evenly over the vegetable mixture.
- 12
Crumble 1/3 cup feta cheese over the top and distribute the sliced olives evenly.
- 13
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 14
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and slightly puffed.
- 15
Remove from oven and let rest for 2-3 minutes.
- 16
Drizzle with the remaining 1 tablespoon of olive oil before slicing and serving.
Nutrition Information (per serving)
385
22g
8g
29g
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