Feta and Spinach Frittata

Name: Feta and Spinach Frittata
Cuisine: Mediterranean, Greek, European
Ingredients: 2 tablespoons unsalted butter; 4 cups baby spinach, packed; kosher salt, to taste; black pepper, to taste; 4 eggs, large; 1/4 cup heavy cream; 1/2 cup feta cheese, crumbled

4 steps

This is recipe is a favorite of Cailan and Gretchen. This flavorful frittata is a play off spanakopita, the amazing Greek dish with phyllo, spinach, and feta. Feta and spinach make such a classic pairing because the salty cheese goes great with the mineral qualities of the spinach. Don't wait for the feta to melt too much - it isn't really a "melting" cheese- though it will start to wilt a bit.

Updated at: Thu, 17 Aug 2023 05:00:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories152.2 kcal (8%)

Total Fat13.2 g (19%)

Carbs1.8 g (1%)

Sugars0.5 g (1%)

Protein6.9 g (14%)

Sodium337.9 mg (17%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsunsalted butter

4 cupsbaby spinach

½ cupfeta cheese crumbled

Instructions

Step 1

Preheat broiler to high.

Step 2

Put a large ovenproof nonstick skillet over medium-high heat. Add the butter and then the spinach along with a pinch of salt. Cook, stirring as needed, until the spinach is wilted, about 1 minute.

Step 3

In a medium bowl, whisk together the eggs and cream. Season with salt and pepper. Add the eggs to the spinach and cook, stirring gently from time to time, until the eggs begin to set up but are still a little runny, about 2 minutes. Add the feta and put under the broiler until the cheese begin to melt, about 1 minute.

Step 4

Slide the frittata out of the pan onto a cutting board. Slice and serve.