Greek Frittata
Serves 4|
Hands-On Time:
10m
|
Total Time:
40m
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
Directions
- Heat 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
- Per Serving
- Calories 461Calories From Fat 68%
- Fat 35g
- Sat Fat 4g
- Cholesterol 579mg
- Sodium 1,868mg
- Carbohydrate 8g
- Fiber 2g
- Sugar 5g
- Protein 26g
What does this mean? See Nutrition 101.
Quick Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
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