Spanakopita Frittata

I like my frittata low on eggs and high on feta cheese. Feel free to adjust to your liking of course. I usually stay with two to three eggs, but used four here. For the feta cheese, I wouldn't go less than 7 ounces for an authentic taste.

Servings: servings

Calories: 198kcal

Ingredients

2 tablespoons olive oil
1 yellow onion trimmed and diced
10 ounces spinach frozen or fresh, chopped
1 cup chopped parsley fresh
1 cup chopped dill fresh
12 ounces feta broken into crumbled pieces
pinch or so of salt
4 large eggs

US Customary - Metric

Instructions

Preheat your oven to 350 °F.
Place a 10 inch skillet over low to medium heat and warm for a few minutes.
Add the olive oil and swirl around to coat the skillet.
Add the diced onions and sauté for 5 minutes or until they become translucent. Add a pinch or so of salt and blend with a spatula.
Add the spinach and blend in with the onions. Sauté for a few minutes or until the spinach softens (and defrosts if it's frozen).
Add the parsley and dill and blend into the mixture with a spatula. Sauté for a few minutes or until the herbs soften.
Turn the heat off and add the feta. Break it up into small pieces and blend into the mixture with a spatula.
Add the eggs to the mixture. Break up the yolks and blend in the eggs throughout using a spatula.
Even out the mixture and place the skillet in the oven. Bake for 25 minutes.
Serve warm. Store in the refrigerator for several days.

Nutrition