Spinach, feta and sundried tomato frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 large eggs1/2 yellow onion, diced1 spring onion, green and white diced1/2 c artichokes canned in water, roughly chopped1/3 c sundried tomatoes in oil2 tbsp fresh basil, sliced thinly2 cloves garlic, minced1 tsp dried oregano1/4 cup feta cheesesalt and pepper to taste
1. Preheat broiler to hi.
2. Beat eggs in a bowl with salt and pepper. Set aside.
3. Heat oil in an ovenproof skillet over medium heat. Add onion and garlic and cook for around 4 minutes, until onion begins to soften. Add artichokes, basil, sundried tomatoes, oregano, salt and pepper.
4. Heat until mixture becomes fragrant. Add spinach and allow to wilt, another 3 minutes.
5. Flatten mixture in the bottom of the skillet. Pour eggs over the top and cook for two minutes. Add feta cheese over top, then cook 2 minutes more. The eggs should start to set.
6. Put under broiler for 4-5 minutes, until eggs are set and edges are clean.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user DEMPSEYS7.
2. Beat eggs in a bowl with salt and pepper. Set aside.
3. Heat oil in an ovenproof skillet over medium heat. Add onion and garlic and cook for around 4 minutes, until onion begins to soften. Add artichokes, basil, sundried tomatoes, oregano, salt and pepper.
4. Heat until mixture becomes fragrant. Add spinach and allow to wilt, another 3 minutes.
5. Flatten mixture in the bottom of the skillet. Pour eggs over the top and cook for two minutes. Add feta cheese over top, then cook 2 minutes more. The eggs should start to set.
6. Put under broiler for 4-5 minutes, until eggs are set and edges are clean.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user DEMPSEYS7.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 7.2 g
- Cholesterol: 188.0 mg
- Sodium: 202.9 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 6.9 g
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