Description
This Spanakopita-inspired spinach frittata is filled with sautéed onions, garlic, leafy greens, dill, parsley, briny feta, cheese and eggs. All those Greek and Mediterranean flavours come together to make a delicious dish you can enjoy for breakfast, lunch or dinner.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon salt
2 cloves garlic, finely chopped
5 oz / 150 grams baby spinach (5–6 cups)
8 large eggs
1/4 cup chopped parsley (6–7 grams)
1/4 cup chopped dill (6–7 grams)
1/2 teaspoon pepper
Zest of 1/3 lemon (optional)
1/3 cup cream (e.g. heavy cream, cooking cream)
1/2 cup crumbled feta ( about 90 grams /3 oz)
2/3 cup grated Tasty or Cheddar cheese (90 grams / 3 oz)
1 teaspoon butter for greasing the pan
Instructions
- Preheat the oven to 180 C / 355 F.
- Sauté the onions. Use a cast-iron skillet or another oven-proof frying pan. If unavailable, use a regular frying pan to sauté onions and spinach and then bake the frittata in an oven dish. Heat the skillet over medium-high heat, add the olive oil, onions and 1/2 teaspoon salt and sauté for 2-3 minutes until softened.
- Add garlic and lemon zest, stir through briefly, then add all of the spinach on top (about 5-6 cups). Cover with a lid and leave for 20-30 seconds for the spinach to wilt down so it’s easier to stir.
- Cook spinach. Open the lid and stir the spinach, then sauté together for another 30 seconds to a minute. Transfer the spinach and onions to a mixing bowl, scrape everything out of the skillet and set it aside.
- Make frittata mix. To the spinach, add the eggs, dill, parsley, pepper and cream and whisk with a fork. Then add the cheeses (reserve a little bit of the Cheddar/Tasty for the top) and whisk again to combine.
- Prepare the skillet for baking. Rub about a teaspoon of butter all over the skillet; greasing will prevent the frittata from sticking. If using another baking dish, grease that instead.
- Pour in the frittata mixture. Spread evenly and sprinkle with the reserved Cheddar/Tasty.
- Bake. Pop in the oven, middle shelf, for 25-30 minutes, or until the eggs are set and the top is lightly golden around the edges. The frittata will puff up while baking but will collapse once it’s out of the oven.
- Cool. Allow the frittata to cool slightly before slicing and devouring. Run the tip of the knife around the edges of the frittata to loosen it up. Slice and use a spatula to remove slices individually. Garnish with extra dill, parsley and feta. Enjoy!
Notes
Frozen spinach could be used but you will need to defrost enough to make about 1 cup of wilted spinach, make sure to squeeze the liquid out of it so as to not dilute the frittata mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 272
- Sugar: 1.7 g
- Sodium: 525.1 mg
- Fat: 21.8 g
- Carbohydrates: 4.9 g
- Fiber: 1.1 g
- Protein: 14.9 g
- Cholesterol: 282.9 mg
Keywords: Frittata, Spanakopita, Feta, Spinach, Eggs, Greek, Dill, Breakfast, Brunch