Spinach, Red Pepper & Feta Frittata
Enjoy this Spinach, Red Pepper & Feta Frittata for a nice breakfast, brunch, lunch or easy dinner. Serve with buttered toast and green salad.
- 10 eggs
- Kosher salt and freshly ground pepper, to taste
- 2 teaspoons fresh oregano, chopped plus more for garnish
- 1/2 cup feta cheese, crumbled plus more for garnish
- 2 tablespoons plus 1 teaspoon olive oil
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch strips
- 1 1/2 cups firmly packed baby spinach
Adapted from williams-sonoma.com
In a large bowl, whisk together the eggs and lightly season with salt and pepper. Fold in the 2 teaspoons oregano and the 1/2 cup cheese. Set aside.
In the deep half of a large frittata pan over medium heat, warm the 2 tablespoons olive oil. Add the bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes.
In the shallow pan over medium heat, warm the 1 teaspoon olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.
Remove the shallow pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 4 to 5 minutes.
Slide the frittata onto a cutting board and garnish with oregano and cheese. Let the frittata rest for 5 minutes, then cut into slices and serve.