Frittata Feta Spinach (Print Version)
Fluffy eggs and fresh veggies plus crumbled feta come together in this bright Mediterranean classic. It’s perfect for a chill brunch or a cozy bite any time.
# Ingredients:
→ Produce
01 -
1 cup (30 g) baby spinach leaves
02 -
1 cup (150 g) halved cherry tomatoes
03 -
1 cup (150 g) chopped red, yellow, or orange bell peppers
→ Dairy
04 -
50 g (½ cup) feta cheese, crumbled
05 -
6 big eggs
→ Oils and Seasonings
06 -
Salt as much as you want
07 -
A couple twists of fresh black pepper
08 -
2 tablespoons (30 ml) good olive oil
# Steps:
01 -
Slide the skillet into the hot oven. Let it bake for about 20-25 minutes until the middle is set and you see a golden top.
02 -
Crumbled feta goes all over the egg-veggie mix now. Just sprinkle it evenly.
03 -
Take the beaten eggs and pour them so they cover everything in the skillet nice and easy.
04 -
Grab a bowl and whisk your eggs together with salt and pepper till they get bubbly.
05 -
Toss those fresh spinach leaves into your skillet. Keep stirring for about 2 minutes till they're soft and shrunk down.
06 -
Heat up olive oil in an oven-ready skillet set on medium. Add in chopped peppers and cherry tomatoes, let them cook for 5 minutes till they start to look soft.
07 -
Switch your oven on to 190°C and let it heat up.
# Notes:
01 -
Want it fluffier? Swap in some egg whites with your eggs. Try tossing in whatever veggies are freshest, or mix in chopped herbs for an extra lift.