Spinach Feta Frittata

A light and fluffy egg frittata baked with vibrant spinach and savory feta cheese, offering a quick, protein-rich meal perfect for any time of day, served with whole grain toast and fresh fruit.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.20/serving

Dietary

• Vegetarian
• Pescatarian
• Soy-Free
• High-Protein

Tags

• bake
• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 5 cup fresh spinach
• 12 eggs
• 0.25 cup almond milk (unsweetened)
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup feta cheese (crumbled)
• 6 slice whole grain toast
• 3 cup mixed fresh fruit

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in an oven-safe, 10-inch non-stick skillet over medium heat. Add 1/2 chopped yellow onion and cook for 3-4 minutes until softened.
3. Add 5 cups fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove the skillet from heat.
4. In a large bowl, whisk together 12 large eggs, 1/4 cup unsweetened almond milk, and 1/2 teaspoon black pepper until well combined. Stir in 1/2 cup crumbled feta cheese.
5. Pour the egg mixture over the spinach and onion in the skillet. Gently spread the vegetables evenly. Transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown around the edges.
7. Remove from oven, let cool for a few minutes, then slice into wedges. Serve immediately with 6 slices whole grain toast and 3 cups mixed fresh fruit.

Notes

Frittata is excellent served warm or at room temperature, making it a great option for meal prep. Store any leftovers in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 305
• Protein: 22.5 g
• Carbohydrates: 26.8 g
• Fat: 15 g
• Fiber: 4.5 g
• Sodium: 340 mg
• Saturated Fat: 5.5 g
• Sugar: 7 g
• Cholesterol: 380 mg