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Spinach and Feta Frittata

This recipe is for a spinach and feta frittata, but to be honest you can substitute ½ a cup of any veggies you like for the spinach. You could try ½ a cup of chopped broccoli, mushrooms, red capsicum or even delicious chunks of fresh asparagus.

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Spinach and Feta Frittata

Try ½ a cup of chopped broccoli, mushrooms, red capsicum or even delicious chunks of fresh asparagus instead of spinach.
Course Breakfast
Cuisine French
Keyword breakfast, easy, healthy
Prep Time 15 minutes
Servings 4
Calories 361kcal

Equipment

  • Pan

Ingredients

  • 1 tsp olive oil
  • ½ small brown onion peeled and finely sliced
  • 1 tsp garlic
  • 250 g baby spinach
  • 4 eggs
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste

Instructions

  • Preheat your grill to medium-high heat.
  • Using a non-stick frying pan that you can put under the grill, heat the oil over a medium heat.
  • Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
  • Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
  • Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
  • Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
  • Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.
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