Mediterranean Frittata Feta Spinach (Print)
Eggs, veggies, and feta combine in a sunny Mediterranean-inspired frittata ideal for brunch or a light meal.
# Ingredients:
→ Produce
01 -
1 cup (150 g) diced red, yellow, or orange bell peppers
02 -
1 cup (150 g) cherry tomatoes, halved
03 -
1 cup (30 g) fresh spinach
→ Dairy
04 -
6 large eggs
05 -
50 g (½ cup) crumbled feta cheese
→ Oils and Seasonings
06 -
2 tablespoons (30 ml) extra virgin olive oil
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Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat oven to 190°C.
02 -
In an oven-safe skillet, heat olive oil over medium heat. Add diced bell peppers and halved cherry tomatoes. Sauté for 5 minutes until softened.
03 -
Add fresh spinach to the skillet and cook for 2 minutes, stirring, until wilted.
04 -
In a bowl, whisk eggs with salt and freshly ground black pepper until frothy.
05 -
Pour the whisked eggs evenly over the sautéed vegetables in the skillet.
06 -
Sprinkle crumbled feta cheese on top of the egg and vegetable mixture.
07 -
Transfer skillet to the oven. Bake for 20 to 25 minutes, until the eggs are set and the top is lightly golden.
# Additional Notes:
01 -
For a lighter texture, use a mix of whole eggs and egg whites. Customize with seasonal vegetables or add fresh herbs.