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Greek Frittata

Photo: Kirsten Strecker
Prep time 10 mins
Other time 30 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.