Spinach and Feta Frittata
- Yield: 6 servings
- Prep: 15 mins
- Cook: 15 mins
This flavorful frittata is almost too light in calories. Serve it with a side of toast or roasted potatoes.
- 1tablespoon olive oil
- 6ounces baby spinach (or frozen, defrosted, and drained)
- 1/2cup gently packed torn fresh basil leaves
- 1teaspoon kosher salt
- 1small small red onion, chopped
- 1/2teaspoon dried oregano
- 1/4cup drained and thinly sliced roasted red peppers
- 1/3cup pitted kalamata olives, roughly chopped
- Pinch of red pepper flakes
- 12large 12 large eggs
- 2ounces feta cheese, crumbled (about 1/2 cup)
- Place an oven rack 5 inches from the broiler element and turn the broiler on.
- Heat a large oven-safe nonstick skillet over medium heat and add the olive oil. When warm, add the spinach, basil, and 1/2teaspoon salt and cook, turning with coated tongs, until wilted, 2 to 3 minutes. Remove the spinach from the pan with tongs and transfer to a plate.
- Add the onion to the olive oil in the same pan and cook, stirring, until softened, 3 to 5 minutes. Gently crush the oregano with your fingers (releasing fragrance@@mdmmm!), and add to the skillet. Return the wilted spinach to the pan; add the roasted peppers, olives, and red pepper flakes, and heat through.
- Gently beat the eggs in a medium bowl with the remaining 1/2teaspoon salt. Add the egg mixture and feta to the skillet. Cook the eggs gently, pushing the cooked eggs from the bottom of the pan with a spatula for the first minute or two. When the eggs are almost set, after 5 to 7 minutes, place the skillet under the broiler and cook until puffed, lightly browned, and set, 3 to 5 minutes.
- Let the frittata cool for 2 to 3 minutes, then run a flexible spatula around the edge of the skillet to loosen the frittata. Continue to run the spatula under the frittata to be sure it is loose. Slide the frittata out of the platter, or invert the frittata onto a serving skillet or a large cutting board, cut into wedges, and serve. If removing the frittata from the skillet seems a little intimidating, bring the skillet to the table and serve family style. Remember, the skillet is hot, so use a trivet and warn those at the table with curious hands.
From: You Can Trust a Skinny Cook: 140 Recipes That Love You Back, by Allison Fishman, Wiley 2011. Reprinted with permission from the publisher.