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Photo: Kirsten Strecker Photo by: Photo: Kirsten Strecker

Greek Frittata

Real Simple SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 68%
  • Fat: 35g
  • Saturated fat: 4g
  • Cholesterol: 579mg
  • Sodium: 1,868mg
  • Carbohydrate: 8g
  • Fiber: 2g
  • Sugars: 5g
  • Protein: 26g
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Greek Frittata recipe

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