Description
Mediterranean-inspired spinach feta frittata brings Italian and Greek culinary traditions together in one delightful dish. Rich eggs blended with salty feta and fresh spinach create a perfect breakfast or brunch centerpiece you can savor with friends.
Ingredients
Scale
Eggs and Base:
- 4 large whole eggs
- 1 cup egg whites
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Vegetables and Aromatics:
- 1 teaspoon olive oil
- 1/2 cup red onion, finely chopped
- 3 medium scallions, chopped, plus more for topping
- 1 1/2 cups fresh spinach, chopped
Cheese and Toppings:
- 2 ounces (56 grams) crumbled feta cheese, plus more for topping if desired
- 2 tablespoons Parmigiano-Reggiano, grated
- Diced grape or cherry tomatoes for topping (optional)
- Extra chopped scallions for garnish
Instructions
- Warm the oven to 400°F, ensuring a hot environment for the final baking stage of the frittata.
- Select a 9-10 inch oven-safe skillet and heat olive oil over medium temperature. Sauté red onions and scallions until they become soft and aromatic, approximately 4 minutes.
- Whisk eggs and egg whites together in a mixing bowl, incorporating kosher salt and black pepper until thoroughly blended.
- Incorporate crumbled feta and grated Parmigiano-Reggiano into the egg mixture. Fold in the sautéed onions, scallions, and fresh spinach, ensuring even distribution of ingredients.
- Transfer the egg mixture to the same skillet, cooking undisturbed over medium heat. Allow the bottom and edges to set for 4-5 minutes, maintaining a slightly jiggly center.
- Carefully move the skillet to the preheated oven. Bake for 4-5 minutes until the top sets and develops a light golden color, observing the frittata’s slight puffing.
- Remove the skillet from the oven and let it rest briefly. Loosen the edges with a rubber spatula, transfer to a serving plate, and slice into four wedges. Garnish with diced tomatoes, additional scallions, and extra feta cheese. Serve warm while flavors are at their peak.
Notes
- Choose a non-stick or well-seasoned cast-iron skillet to prevent the frittata from sticking and ensure easy removal.
- Customize the cheese blend by experimenting with different varieties like goat cheese, ricotta, or even a sharp cheddar for unique flavor profiles.
- Keep the egg mixture light and fluffy by whisking thoroughly and not overmixing the ingredients, which can make the texture dense.
- Swap spinach for other leafy greens like kale, Swiss chard, or arugula to add variety and nutritional diversity to your frittata.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 145
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 220 mg