I use frozen spinach because it precooked and chopped. If you are going to use fresh, make sure to use 10 ounces of spinach leaves, chop them into small pieces and then either steam or stir fry them until soft, about 5 minutes.For the feta cheese, I prefer sheep feta, but any will work. I you're following SCD or don't eat feta, you can sub with dripped yogurt plus about 1/4 teaspoon or so of salt, or Parmesan cheese, or a combination.
Servings: 8servings
Calories: 163kcal
Ingredients
10ounces chopped spinachfrozen (see recipe notes for fresh)
medium yellow or white oniontrimmed and diced into small pieces
Line a pie dish or baking dish with parchment paper, or rub oil on the bottom and sides.
Heat a frying pan on medium heat and sauté the mushrooms in the olive oil for 5 to 10 minutes, or until the mushrooms release moisture and brown a bit.
Add the onions, and cook for 5 minutes, tossing occasionally. Cook until the onions begin to turn clear and then add the spinach and cook for a few more minutes.
Turn the heat off, cool for a minute, and then add the eggs and cheese to the mixture and blend well with a spatula or spoon.
Pour the mixture into the prepared pie dish.
Bake for 15 minutes, or until the egg and cheese are baked into the frittata.
Cool for a minute or so and slice. Store leftovers in the refrigerator for a week.