Mediterranean Frittata
Break this out for a quick, delicious, and satisfying meal any time of the day. It's got fluffy eggs, tender greens, tangy sun-dried tomatoes, and creamy Feta cheese, all in an easy one-skillet dish.
Ingredients
- 1 Tablespoon olive oil use oil from the jar of sun-dried tomatoes for extra flavor
- 1/4 cup chopped red onion
- 2 and 1/2 cups fresh baby spinach
- 2 garlic cloves minced
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 cup crumbled feta cheese divided
- 1/4 cup julienned sun-dried tomatoes in oil divided
- kosher salt and black pepper
- 2-3 Tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F.
- In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.1 Tablespoon olive oil, 1/4 cup chopped red onion, 2 and 1/2 cups fresh baby spinach, 2 garlic cloves
- While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cream, half of the feta, half of the sun-dried tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again to combine.8 large eggs, 1/4 cup heavy cream, 1/2 cup crumbled feta cheese, 1/4 cup julienned sun-dried tomatoes in oil, kosher salt and black pepper
- Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
- Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
- Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
- After removing the frittata from the oven, sprinkle remaining feta and sun-dried tomatoes on top. Garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!2-3 Tablespoons chopped fresh parsley
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Notes
- Cream: You can substitute the cream with half and half, whole milk, Greek yogurt, or sour cream, but don’t skip this entirely - some type of dairy is key to help the eggs set up with a fluffy and rich texture.
- Yield: This makes 4 pretty large servings, or 6 smaller ones, obviously just depending on how you slice it, what else you're serving with it, etc. The nutrition estimate is based on dividing this frittata made in a 10" skillet into 4 equal parts.
Nutrition Estimate
Calories: 282 kcal, Carbohydrates: 6 g, Protein: 15 g, Fat: 22 g, Saturated Fat: 9 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 9 g, Trans Fat: 0.03 g, Cholesterol: 361 mg, Sodium: 377 mg, Potassium: 380 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 2620 IU, Vitamin C: 14 mg, Calcium: 178 mg, Iron: 2 mg