Spinach and Feta Frittata

Preparation time: 30 mins Cooking time: 0 mins Serves: 6 servings

Spinach and Feta Frittata
Spinach and Feta Frittata

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1

    – Fresh Spinach-10 oz Package

  • 5

    tsp. Olive Oil

  • 1

    cup Chopped Yellow Onion

  • 6

    – Large Eggs

  • 1/2

    cup Sun Dried Tomatoes with Oil

  • 1/2

    cup Crumbled Feta Cheese

  • 1

    tsp. Mrs. Dash Italian Medley Seasoning

  • 1/4

    tsp. Table Salt

  • 1/8

    tsp. Ground Black Pepper

Directions

To prepare, chop the sun-dried tomatoes. 1. Place oven rack 4" to 5" from the heating element and preheat broiler. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thoroughly with paper towels, and chop it coarsely. (For frozen spinach, place the open spinach box on a microwave-safe plate and microwave on high for about 4 minutes, then drain well.) 2. Meanwhile, coat bottom and sides of a heavy 12" oven-proof skillet with cooking spray. Heat 1 tablespoon oil in the skillet on medium-high, and add onion. Cook for 4 to 6 minutes or until lightly browned. 3. In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt, and pepper. 4. Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture into skillet, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only the surface is loose. 5. Place skillet under hot broiler and cook for 2 minutes or until the surface is lightly browned. To serve, loosen edges of frittata with a knife, flip it onto a cutting board, and slice.

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