Foolproof Spinach and Feta Frittata
Servings
4
Servings
4
Ingredients
  • 1tsp olive oil
  • ½ small brown onionpeeled and finely sliced
  • 1tsp garlic
  • 250g baby spinach
  • 4 eggs
  • ½cup crumbled feta cheese
  • Salt and pepperto taste
Instructions
  1. Preheat your grill to medium-high heat.
  2. Using a non stick frying pan that you can put under the grill, heat the oil over a medium heat.
  3. Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
  4. Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
  5. Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
  6. Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
  7. Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.
Recipe Notes

Calories per serve: 153

Print Recipe
Foolproof Spinach and Feta Frittata
Spinach and Feta Frittata
Course Main Dish
Servings
Ingredients
  • 1 tsp olive oil
  • ½ small brown onion peeled and finely sliced
  • 1 tsp garlic
  • 250 g baby spinach
  • 4 eggs
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste
Course Main Dish
Servings
Ingredients
  • 1 tsp olive oil
  • ½ small brown onion peeled and finely sliced
  • 1 tsp garlic
  • 250 g baby spinach
  • 4 eggs
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste
Spinach and Feta Frittata
Instructions
  1. Preheat your grill to medium-high heat.
  2. Using a non stick frying pan that you can put under the grill, heat the oil over a medium heat.
  3. Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
  4. Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
  5. Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
  6. Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
  7. Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.
Recipe Notes

Calories per serve: 153