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Spinach and Feta Frittata


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

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  • 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


Preparation time 30mins
Cooking time 30mins


Step 1

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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