Greek Frittata

Photo: Kirsten Strecker

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 30 Minutes

Nutritional Information

Calories 461
Caloriesfromfat 68 %
Fat 35 g
Satfat 4 g
Cholesterol 579 mg
Sodium 1,868 mg
Carbohydrate 8 g
Fiber 2 g
Sugars 5 g
Protein 26 g

Ingredients

3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces Feta, crumbled

Preparation

Heat toaster oven to 350° F.

Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.

Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta.

Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.

Note:

Frank Mentesana,

September 2006