Spinach Feta Fritatta
From shine 15 years agoIngredients
- 3 tablespoons unsalted butter shopping list
- 2 cloves garlic, minced or pressed through a garlic press shopping list
- 3 tablespoons freshly chopped oregano shopping list
- 3 tablespoons freshly chopped basil shopping list
- 1-2 pounds baby spinach shopping list
- 6 eggs shopping list
- salt and pepper to taste shopping list
- worcestershire sauce shopping list
- ¾ cup feta cheese crumbles shopping list
How to make it
- Preheat the oven to 425 degrees
- Melt one tablespoon of the butter in a 10 inch nonstick ovenproof sauté pan over medium-high heat. -- make sure the sauté pan is heavy bottomed, or the fritatta will burn.
- Add the garlic, oregano, and basil. Sauté until softened.
- Add the baby spinach one handful at a time until it is all wilted. Remove from heat and set aside.
- In a small bowl, combine the eggs, salt and pepper to taste, add a couple of drops of Worcestershire sauce and beat lightly.
- Drain the spinach if needed. Add the remaining two tablespoons of butter to the sauté pan and melt over medium-high heat. When the butter has melted, remove the pan from the heat and add the spinach to the pan and immediately at the egg mixture and stir just to mix.
- Return the pan to medium-high heat, and cook until the edges start to set. About five minutes. Add the Fed crumbles on top
- Transfer the sauté pan in the oven and cook for 10 to 15 minutes or until the eggs have set.
- Cut into wedges and serve immediately.
People Who Like This Dish 21
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The Rating
Reviewed by 13 people-
Hi Ray! What a wonderful frittata! I like the idea of contrasting the saltiness of the the feta with the mango salsa...Helene
PS- Nice to see you back BTW!greekgirrrl in Long Island loved it -
This sounds delicious Ray I will give it a go this morning for our breakfast.
Five forks and a smile :)trigger in loved it -
Very nice recipe
quaziefly in ALL POINTS loved it
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