Imagine a breakfast so delicious, it transports you straight to the sun-drenched shores of the Mediterranean with just one bite! This Spinach and Feta Frittata isn't just a meal—it's a culinary journey that combines the earthy richness of fresh spinach, the tangy punch of feta cheese, and the silky smoothness of perfectly whisked eggs. Whether you're a busy professional seeking a quick gourmet breakfast or a weekend brunch enthusiast craving something extraordinary, this recipe promises to elevate your morning routine from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup diced onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the spinach, crumbling the feta cheese, and dicing the onion.
- Crack the eggs into a large mixing bowl and whisk thoroughly until well combined and slightly frothy.
- Add salt and pepper to the whisked eggs, stirring to distribute the seasoning evenly.
- Heat olive oil in a 10-inch non-stick skillet over medium heat, ensuring the entire surface is coated.
- Sauté the diced onions in the olive oil until they become translucent and slightly soft, approximately 2-3 minutes.
- Spread the fresh spinach evenly across the skillet and cook until it begins to wilt, about 1-2 minutes.
- Pour the whisked egg mixture over the spinach and onions, tilting the pan to ensure even distribution.
- Sprinkle the crumbled feta cheese uniformly across the surface of the eggs.
- Cook on the stovetop for 5-6 minutes, or until the edges of the frittata begin to set and look slightly firm.
- Transfer the skillet to a preheated broiler and cook for 3-4 minutes, or until the top is golden brown and fully set.
- Remove from the broiler and let the frittata rest for 2-3 minutes to allow it to firm up.
- Slide the frittata onto a serving plate, cut into wedges, and serve hot.
Tips
- Use fresh, high-quality eggs at room temperature for the smoothest texture.
- Don't overmix your eggs—whisk just until combined to keep the frittata light and fluffy.
- Choose a non-stick skillet that can go from stovetop to broiler for seamless cooking.
- Watch your broiler carefully to prevent burning—golden brown is the goal, not charred.
- Let the frittata rest after cooking to allow it to set and make cutting easier.
- For extra flavor, experiment with herbs like fresh basil or oregano mixed into the egg mixture.
- Serve immediately for the best texture and temperature, paired with a light salad or toast.
Nutrition Facts
Calories: 175kcal
Carbohydrates: 2g
Protein: 12g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 370mg
