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Spinach-Feta Frittata

5

40 min

Spinach-Feta Frittata

Spinach-Feta Frittata Photo 1

Category

Egg appetizer

Time

40 min

Serving

6 persons

Calories

204

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Ingredients

  • unsalted butter: 1 Tbsp
  • onion: 0.5 cup (chopped)
  • Potato, red, flesh, cooked, baked: 1 cup
  • frozen chopped spinach - thawed, drained, and squeezed dry: 0.5 pack (10 ounce pack)
  • crumbled feta cheese: 1 container (4 ounce container)
  • eggs, lightly: 6 piece (beaten)
  • heavy cream: 0.25 cup
  • smoked sweet paprika: 0.5 tsp
  • salt: 0.5 tsp (to taste)
  • ground black pepper: 0.25 tsp (to taste)

Metric Conversion

Stages of cooking

Spinach-Feta Frittata Photo 21
Spinach-Feta Frittata Photo 32
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Spinach-Feta Frittata Photo 54
  1. Preheat the oven to 400 degrees F (200 degrees C).
    Spinach-Feta Frittata Photo 2
  2. Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
    Spinach-Feta Frittata Photo 3
  3. Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
    Spinach-Feta Frittata Photo 4
  4. Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
    Spinach-Feta Frittata Photo 5

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