Spinach Feta Frittata
This simple and swift Spinach Feta Frittata, featuring tender baby spinach, fresh scallions, creamy feta cheese, and eggs, is the perfect make-ahead breakfast to enjoy throughout the week!
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Ingredients
- 4 large whole eggs
- 3 medium scallions
- 1 1/2 cups fresh chopped spinach
- 2 ounces crumbled feta
- 2 tablespoons Parmigiano-Reggiano
- 1/2 teaspoon kosher salt
- diced grape or cherry tomatoes
- 1 cup egg whites
- 1 teaspoon olive oil
- 1/2 cup red onion
Equipment Needed
- 9-inch oven-safe non-stick skillet or 10-inch
Instructions
- 1
Begin by preheating your oven to 400°F.
- 2
In an oven-safe non-stick skillet measuring 9 or 10 inches, pour in some olive oil and warm it over medium heat.
- 3
Introduce the chopped onion and scallions to the skillet, sautéing them until they become tender, which should take approximately 4 minutes.
- 4
While the vegetables are cooking, take a medium-sized bowl and whisk together the eggs along with the egg whites.
- 5
Incorporate salt, black pepper, the cheeses, the sautéed onions, and the spinach into the egg mixture, ensuring everything is well combined.
- 6
Carefully pour this mixture into the skillet, allowing it to cook until the base begins to firm up, which will take about 4 to 5 minutes.
- 7
Once the bottom is set, place the skillet in the oven and bake for an additional 4 to 5 minutes.
- 8
When ready, take the skillet out of the oven and slide the frittata onto a plate. Slice it into 4 equal wedges.
- 9
Serve the frittata garnished with fresh tomatoes and additional scallions for a delightful finish.