Herbed Spinach Frittata With Feta
This savory frittata combines the richness of eggs with the freshness of baby spinach, roasted red peppers, and aromatic herbs like oregano and mint. Topped with a generous sprinkle of crumbled feta cheese, each bite offers a burst of flavors that will delight your taste buds. This recipe is perfect for a hearty breakfast or a satisfying brunch, and it's a great way to add some Mediterranean flair to your meal.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 6 oz. baby spinach
- 1/2 cup chopped roasted red bell pepper
- 8 eggs
- 1 Tbs. minced fresh oregano
- 1 Tbs. minced fresh mint
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup crumbled feta cheese
Instructions
- <b>Cook the vegetables</b><br style="font-weight: bold;"> <b> </b>In a heavy 10-inch ovenproof fry pan over medium heat, warm the olive oil. Add the onion and saut&#233; until just softened, 3 to 4 minutes. Add the garlic, spinach and bell pepper and cook, stirring, until the spinach wilts, 1 to 2 minutes.
- <b>Prepare the frittata</b>
- Meanwhile, in a bowl, whisk together the eggs, oregano, mint, salt and pepper. Spread the vegetables evenly in the pan, then pour in the egg mixture. Reduce the heat to medium-low and cook, without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked eggs flow underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5 to 8 minutes more.
- <b>Finish the frittata</b>
- While the frittata is cooking, preheat a broiler. Sprinkle the frittata with the cheese. Place the frittata under the broiler. Broil until the top is set and the cheese melts and is tinged with gold, about 3 minutes. Cut the frittata into wedges and serve directly from the pan. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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