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Title : Spinach and Feta Frittata
link : Spinach and Feta Frittata

Spinach and Feta Frittata

I have always been very fascinated by dishes that start on the stove top and are finished in the oven. However, until I got my Lodge cast iron pan I was not able to make any of these dishes. The cast iron pan is safe both on the stove top and at high oven temperature making it a perfect pan for Frittata. Today I used spinach and feta cheese to flavor the frittata.

This is a great weekend breakfast or brunch recipe using basic wholesome ingredients. If you are looking for nutritious breakfast/brunch recipes look no further.

You will need (2 servings)
4 eggs
1 tsp. olive oil or 1/4 tbsp. butter
1/4 onion
a handful baby spinach
2 tbsp. crumbled feta cheese
6-7 sprigs cilantro
salt and pepper to taste

Preheat oven to 450F. Dice the onion and keep aside. Heat a oven proof skillet, I used cast iron, and add the oil/butter to it. Add the diced onion and saute for a few minutes. In the meantime clean, wash and chop the spinach. Add it to the pan and saute until wilted. Turn off the heat.

In a separate bowl break the eggs and add the feta cheese, cilantro, salt and pepper. Add a 1/4 cup of water and 2 tbsp. milk. Beat well.

Add the egg mixture to the pan. Combine well with the spinach.

Place in the preheated oven. Let it cook for 15 minutes.

The frittata should look fluffy but should not be dried out.

Take it out of the oven and cut it into wedges.

Enjoy!





This is for week 4 for the 52 Week Challenge for the theme Brunch.

This is my entry for week two, day two of BM #60 for the theme Healthy Diet. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

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