Fluffy Spinach and Feta Frittata

Name: Fluffy Spinach and Feta Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (small, chopped); 5 ounce fresh spinach; 6 eggs; 0.25 cup milk; 0.25 cup feta cheese (crumbled); 1 tablespoon fresh dill (chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 slice rustic bread (toasted); 2 ounce arugula; 1 tablespoon balsamic vinaigrette

A light and airy frittata packed with tender spinach, savory feta cheese, and fragrant herbs, served with toasted rustic bread and a crisp arugula salad.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.59/serving

Dietary

Vegetarian
Pescatarian
Nut-Free
Soy-Free
Low-Sugar
Low-Carb

Ingredients

1 tablespoon olive oil
0.5 yellow onion (small, chopped)
5 ounce fresh spinach
6 eggs
0.25 cup milk
0.25 cup feta cheese (crumbled)
1 tablespoon fresh dill (chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 slice rustic bread (toasted)
2 ounce arugula
1 tablespoon balsamic vinaigrette

Instructions

Preheat oven to 375°F. Heat 1 tablespoon olive oil in an oven-safe 8-inch non-stick skillet over medium heat. Add chopped yellow onion and sauté until softened, about 3-5 minutes.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and evenly spread the spinach and onion mixture in the bottom of the skillet.
In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 cup crumbled feta cheese, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Pour the egg mixture over the spinach and onion in the skillet. Gently stir to distribute the feta and spinach evenly. Cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
While the frittata bakes, toast 2 slices rustic bread. Toss 2 ounces arugula with 1 tablespoon balsamic vinaigrette for the side salad.
Remove frittata from oven and let rest for a few minutes before slicing. Serve warm with toasted rustic bread and the arugula salad.

Notes

Frittata is versatile; feel free to add other vegetables like bell peppers or mushrooms if desired. Leftovers are excellent cold or reheated gently.

Nutrition (per serving)

Calories: 305
Protein: 19.8 g
Carbohydrates: 17.5 g
Fat: 18.8 g
Fiber: 2.8 g
Sodium: 720 mg
Saturated Fat: 7.3 g
Sugar: 3.1 g
Cholesterol: 380 mg