feta and spinach frittata recipe

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feta and spinach frittata recipe:- An easy-to-make frittata with spinach and feta cheese may be prepared in twenty minutes. Horizon Organic Grassfed Milk is one of the few ingredients that go into its creation, which results in a product that is bursting with flavour. When served with a straightforward salad on the side, this dish is ideal for any brunch gathering or for a speedy weekday meal.

 

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feta and spinach frittata recipe

When it comes to feeding a large group of people in a short amount of time, I believe that we can all agree that egg frittatas are a tremendous help. I adore the fact that they can be used in an infinite number of ways and are quite simple to manufacture. In spite of the fact that the majority of folks offer them for breakfast, I typically manage to whip up one on a weeknight and serve it alongside a straightforward green salad when I am pressed for time.

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Spinach Egg Frittata recipe photographed as it is being sliced

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The Spinach Feta Frittata that I am going to share with you today is my current favourite method to serve this straightforward baked egg dish. Spinach that has been lightly sautéed and combined with feta cheese, eggs, and a secret ingredient (more on that later!) to create souffle-like eggs that are started on the stovetop and finished in the oven for perfection. Very, very, very good.

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Ingredients

For The Eggs:

  • 12 large Horizon Organic eggs
  • ½ cup Horizon® Organic Grassfed Whole Milk
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

 

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For The Frittata:

  • 1 tablespoon vegetable oil
  • 3 scallions sliced thinly
  • 3 cloves of garlic minced
  • 5 cups of baby spinach washed and spin-dried
  • ½ cup crumbled feta cheese

 

As Garnish:

1 to mato cut into small chunks
¼ cup red onion
2 tablespoons of lemon juice freshly squeezed
1 tablespoon olive oil
¼ teaspoon kosher salt
Pinch of ground black pepper
¼ cup fresh parsley chopped

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Instructions

  • Preheat the oven to 350 F degrees.
  • Prepare the egg mixture: Crack the eggs in a large bowl. Pour in the milk and add in salt and pepper. Give it a whisk. Set aside.
  • To make the filling: Heat oil in a 12-inch nonstick skillet over medium heat. Add in the scallions and cook, stirring frequently until they are softened—2-3 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add in the baby spinach and cook until wilted. Sprinkle it with the feta cheese.
  • Pour in the eggs. Using a spatula, gently stir and scrape the bottom of the skillet until large curds form but the eggs are still wet—about 30-45 seconds.
  • Smooth the top into an even layer and let it cook for 30 seconds.
  • Place it in the oven and bake until the center is no longer jiggly and edges are golden brown, about 8-9 minutes.
  • Meanwhile, make the topping: Mix tomatoes, onions, lemon juice, olive oil, parsley, salt and pepper in a bowl.
  • When the frittata is fully baked, carefully loosen the edges using a spatula and transfer it onto a cutting board. Let it cool for 5 minutes.
  • Garnish with the tomato mixture. Slice and serve.

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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