Spinach Feta Frittata

April 26, 2012

The classic flavor combo of spinach and feta and easier than an omelet when cooking for a few.  It’s perfect for “Breakfast for Dinner” nights or Sunday brunch.

  • Spinach, 10 ounce bag
  • Thyme, a dash or two
  • Butter, 2 to 3 tablespoons
  • Salt/Pepper
  • Eggs, 9
  • Milk, 3/4 cup
  • Half & Half, 3/4 cup
  • Feta Cheese, 6 ounces

Preheat the oven to 350.  Melt the butter in a large ovenproof non-stick skillet over medium heat.  Add the spinach and sprinkle it with a little thyme, salt and pepper.  Stir it every now and then as it wilts.

While the spinach cooks, whisk together the eggs, milk and half & half.  Crumble in the feta and stir it all together.

Once the spinach is wilted and cooked down, pour the egg and cheese mixture over it.

As the egg starts to set, poke a hole it in here and there and let the liquid mixture run underneath.

Lift the edges as they set and let the liquid egg run under there too, tilting the pan if you need to.  Once the egg is mostly set but still wet on top, set it in the oven and let it continue to cook until it’s completely set and lightly browned, probably about 10 to 15 minutes.

Let it stand for a minute or two before slicing it into wedges.

Serve it up warm and enjoy!

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