Spinach and Feta Frittata
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Spinach and Feta Frittata

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • About ¼ cup extra-virgin olive oil (EVOO)

  • 1 bunch scallions, whites and light green tops, finely chopped

  • 4 cloves garlic, finely chopped

  • About ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped

  • 2 bunches medium-leaf spinach (¾-1 pound), stemmed and chopped

  • Salt and pepper

  • Freshly grated nutmeg, to taste (no more than 1/8 teaspoon)

  • ½ lemon

  • ¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)

  • 1 cup Greek feta, drained and crumbled

  • 12 eggs, beaten with salt and pepper

  • 1 vine tomato, very thinly sliced

Preparation

Preheat oven to 375°F.

Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.

Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...