Week 41: Spinach & Feta Frittata

Spinach & Feta Frittata

Call me silly but up until last Sunday, I completely forget about the wonder of the frittata.  Yes it’s basically an omelet, but it’s a fancy, impressive, high brow omelet that you bake!  How can you resist the allure?  Not only are they quick and easy, but you don’t have to wrestle trying to get the perfect flip like a normal omelet.

1/4 cup red onions, chopped
1 teaspoon olive oil
1 cup fresh spinach
2 large eggs
1/4 cup crumbled feta cheese
freshly ground black pepper, to taste

Spinach & Feta Frittata


Preheat your broiler to high. Pour enough oil into a small ovenproof non-stick omelet pan to very lightly coat the bottom and put over a medium heat.

Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two to heat through, then remove from the heat and allow the vegetables to cool slightly.

Beat the eggs in a bowl. Add in the cooled spinach and green onion, followed by the feta and a good pinch of pepper.

Put your pan back on a medium heat and pour in the eggs. Stir around gently with a spatula until you feel the egg start to set at the bottom, then turn the heat off so the frittata stays half cooked and quite runny.

Carefully place your frying pan under the broiler for 2 to 3 minutes, or until the frittata is golden and cooked through. Put a plate over the pan and turn over quickly but carefully – the frittata should come right out. Serve hot or cold.

Spinach & Feta Frittata


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