Description
A protein-packed Spinach Frittata with Feta Cheese, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 0.5 teaspoon salt
- 2 cloves garlic, finely chopped
- 5 oz baby spinach (5 to 6 cups or 150 grams)
- 8 large eggs
- 0.25 cup chopped parsley (6 to 7 grams)
- 0.25 cup chopped dill (6 to 7 grams)
- 0.5 teaspoon pepper
- Zest of one-third lemon (optional)
- 0.33 cup cream (e.g., heavy cream, cooking cream)
- 0.5 cup feta (crumbled, about 90 grams or 3 oz.)
- 0.66 cup grated cheddar cheese (90 grams or 3 oz.)
- 1 teaspoon butter (for greasing the pan)
Instructions
- Preheat the oven to 180°C (355°F).
- Heat olive oil in a skillet over medium-high heat. Add onions and salt; sauté for 2-3 minutes until softened.
- Add garlic and lemon zest to the skillet, then add spinach. Cover to let it wilt for 20-30 seconds.
- Stir and sauté for another 30 seconds.
- Transfer the spinach and onions to a bowl.
- In the same bowl, add eggs, dill, parsley, pepper, and cream. Whisk everything together.
- Grease the skillet with butter.
- Pour in the frittata mixture, then sprinkle with reserved grated cheddar.
- Bake for 25-30 minutes until set and golden around the edges.
- Let cool slightly before slicing.
- Serve with extra dill, parsley, and feta for a fresh finish.
Notes
For best results, use fresh herbs and do not rush the cooling process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 350mg