Spinach and Feta Frittata
[Photo credit: Alex Paternostro]
by Seth Paternostro
October 16, 2021
Eggs and cream: a quiche (perhaps). Eggs and butter: our favorite Benedict (more or less). Eggs, spinach, and feta: well, read on (or guess!).
Serves 8
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, sturdy pan (preferably heavy, flat-bottomed wok), small mixing bowl, cast iron skillet, colander, kitchen tongs, silicone spatula, measuring cups and spoons, clean towels, microplane zester
Tableware:
plates and utensils
Ingredients
6 tbsps extra virgin olive oil
4 cloves garlic
1 lb spinach
8 large eggs
4 oz feta cheese
Salt, as needed
Black pepper, as needed
Parmigiano reggiano, as desired
Instructions
Set out all equipment, tableware, and ingredients. Gently rinse the spinach.
Heat the large pan and cast iron skillet over medium. Preheat a broiler to high.
Crumble the feta cheese.
Lightly beat the eggs in a small bowl, then add a small pinch each of salt and pepper, along with the feta cheese.
Peel, and thinly slice the garlic.
Pour 3 tbsps extra virgin olive oil into the pan, swirl, then stir in the garlic until fragrant.
Turn the heat up to medium-high, and add the spinach with a pinch each of salt and pepper, mixing until bright green and softened. Turn off the heat.
Pour the remaining olive oil into the cast iron skillet, swirl briefly, then add the egg mixture, followed by the spinach.
Using the spatula, evenly combine with spinach with the eggs, occasionally scraping the bottom of the pan until larger curds begin to form.
Stop stirring, and allow the bottom to set, tilting the pan to fill in any gaps with loose egg.
When the eggs are almost fully set, place the cast iron under the broiler until the top is puffed and slightly golden in spots.
Remove from the broiler.
Garnish with black pepper and grated parmigiano reggiano if desired.
Note: When seasoning the eggs, remember that the feta will add quite a bit of salt, especially if yours is kept in brine.
NUTRITION FACTS:
Calories 214 Total Fat 18.7g (24%) Saturated Fat 5.2g (26%) Cholesterol 199mg (66%) Sodium 420mg (18%) Total Carbohydrate 3.5g (1%) Dietary Fiber 1.3g (5%) Total Sugars 1.2g Protein 10g Vitamin D 18mcg (88%) Calcium 155mg (12%) Iron 3mg (14%) Potassium 398mg (8%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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