Spinach Feta Frittata
"This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy"
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 package frozen spinach, squeeze out water
- 1 cup onion, chopped
- 1⁄2 cup fresh mushrooms, sliced (optional)
- 1⁄2 cup ham, chopped (optional)
- 3⁄4 cup feta cheese, crumbled
- 1⁄2 cup mozzarella cheese
- 6 -7 eggs, beaten
- 1 tablespoon olive oil
- salt and pepper, to taste
directions
- Preheat oven to 350F degrees.
- Cook onion in olive oil until opaque in a medium skillet.
- Add mushrooms and cook for about 1 minute.
- Add the spinach and cook until warmed through.
- Grease a 9" casserole dish with cooking spray.
- Put the vegie mixture in the bottom of the casserole dish.
- Add crumbled feta to the eggs and pour over.
- Top with mozzarella cheese.
- Bake at 350F for approx 30 minutes, or until the eggs are solid.
- Cool for about 5 minutes then cut into serving size squares.
Questions & Replies
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Shouldn't the onions be translucent? They start opaque.....? -
Can this be prepared the night before and baked in the morning??
Reviews
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Absolutely sensational frittata. I used a 10-inch pie plate so slightly upped most of the ingredients, which meant the cooking time was a bit longer. My only real change was to use a bunch of chopped fresh English spinach rather than frozen. This really is a fabulous, fabulous, fabulous frittata, and so quick and easy to make. Thanks so much for posting. -
Awesome - added diced roasted tomatoes, artichoke, feta, italian sausage, colby jack cheese, and baked it in a square buttered casserole - delicious with an organic sourdough loaf. -
This was JUST the type recipe that I was looking for, for brunch. My friend did NOT have a cast-iron skillet, which is what I normally make frittatas in, so being able to make the entire thing in a Pyrex pie pan was crucial. We didn't want to add the meat so we made this following the recipe except the ham. It turned out so good and so flavourful that there were no leftovers! I'm so glad that you posted this basic and easy recipe. Thanks! -
Delicious and a great change for breakfast. The base of this recipe really allows for many great combos. I used a large handful of fresh spinach rather than frozen, sauteed sliced grape tomatoes to add a bit of color and sweetness and used 7 eggs. Next time I will add some artichokes and fresh basil.
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What size package spinach? Chopped or whole leaf? I tried this with half a box of chopped frozen spinach and made it the ordinary way one does a fritatta--in an oven proof skillet about 5 minutes on top of the stove and 5 minutes under the broiler. It was delicious, but the recipe could be more exact. Next time I will not use mozarella, but a bit of grated Parmesan on the top
see 14 more reviews
Tweaks
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YUM! This is soooo good- but I do have to admit I changed it a bit but simply because of what i had on hand and because we are in the middle of a huge kitchen remodel and are cooking with a barbeque and a microwave! I used 3/4 bag of fresh baby spinach instead of frozen and crumbled leftover bacon instead of ham. I sauteed onion and mushroom on the barbeque side burner then added the fresh spinach to wilt it and poured the egg feta mix on, lowered the burner, put on a lid and let it cook that way. It only took a few minutes and added the mozarella on top last few minutes. My husband's addition was the best however - some wonderful bloody marys to go with this perfect sunday breakfast.
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This was my first attempt at a frittata. I thought it would be difficult, but it was so easy. I did have to make a couple of changes because I had to use what I had on hand. I used Pepper Jack cheese instead of Feta and instead of 1 cup chopped onion, I used about 1/2 cup chopped fresh green onions. I would recommend this to anyone. What a great dish for those cold winter nights!!!!
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
