Spinach Frittata is by nature low in calories, high in protein, and very tasty. You have to try it at least once, to see how wonderful and fluffy it gets, and what a special treat it is. I gave this a shot recently, and it’s very simple with little to go wrong.
A Spinach Frittata can be cooked either on the stovetop of oven (the word frittata is Italian and translates to “fried”). However, I do prefer the oven. Many use an iron skillet to sauté the veggies prior to baking. Then mix in the eggs, and cheese, and pop it in the oven all together in the same skillet. That makes this a very easy dish to make, which works for me.
Try a Spinach Frittata when entertaining guests staying over, as it’s easy to throw together but your guest will think you went to a ton of trouble.
At only 130-150 this dish will stick to your ribs in the morning, without too many carbs and sugars. Enjoy!
- 8 large eggs
- ½ cup whole-milk Greek yogurt
- ½ medium chopped onion (about ½ cup)
- 1 clove garlic, minced
- 4 oz cubed whole-milk feta cheese
- 1 (5oz) bag baby spinach, roughly chopped
- 2 tbsp. sun-dried tomatoes
- Salt and freshly ground pepper to taste
- 1 tbsp. olive oil
- 1 tsp. Tabasco Sauce (optional)
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together the eggs, yogurt, salt, and pepper. Stir in the cheese and the spinach.
- Sauté onions, and garlic, in olive oil until translucent, about 4-5 minutes on medium heat.
- Mix the cooked onions and garlic with egg mixture in bowl.
- Spray baking dish with nonstick spray. Transfer the mixture to the baking dish. Bake 30-35 minutes, until frittata is puffy and golden. Remove from oven with oven mitts.
- Allow to cool 5 minutes in pan, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving - frittatas taste better at room temperature.
- Top with a few drops of Tabasco Sauce when serving for some added spice.
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