No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (224g) Recipe makes 4 servings
Calories 284
Calories from Fat 182		(64%)
Amount Per Serving		%DV
	Total Fat 20.2g	31%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 353mg		117%
Sodium 534mg		22%
Potassium 318mg		9%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 1.7g	6%
	Sugars 3.9g
Protein 18.3g		36%
detailed view... how is this calculated?

Menus using this recipe:

Easter

Haversac

Spinach Feta Frittata

Recipe #19310 | 50 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Tish
Feb 10, 2002

This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy

SERVES 4 (change servings and units)

Ingredients

1/2 package frozen spinach, squeeze out water
1 cup onion, chopped
1/2 cup fresh mushrooms, sliced (optional)
1/2 cup ham, chopped (optional)
3/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese
6-7 eggs, beaten
1 tablespoon olive oil
salt and pepper, to taste

Directions

1
Preheat oven to 350F degrees.
2
Cook onion in olive oil until opaque in a medium skillet.
3
Add mushrooms and cook for about 1 minute.
4
Add the spinach and cook until warmed through.
5
Grease a 9" casserole dish with cooking spray.
6
Put the vegie mixture in the bottom of the casserole dish.
7
Add crumbled feta to the eggs and pour over.
8
Top with mozzarella cheese.
9
Bake at 350F for approx 30 minutes, or until the eggs are solid.
10
Cool for about 5 minutes then cut into serving size squares.

Questions about this recipe?

Featured Reviews for This Recipe

From: The_Swedish_Chef

On Aug 3, 2009

This was JUST the type recipe that I was looking for, for brunch. My friend did NOT have a cast-iron skillet, which is what I normally make frittatas in, so being able to make the entire thing in a Pyrex pie pan was crucial. We didn't want to add the meat so we made this following the recipe except the ham. It turned out so good and so flavourful that there were no leftovers! I'm so glad that you posted this basic and easy recipe. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1303039

On Jun 22, 2009

YUMMMM! Easy, quick and delicious. Served for Father's Day Brunch and everyone loved it. I changed it a little to my taste - used 9 eggs, a whole pack of spinach, and added garlic powder, oregano and dill to the spinach mixture. Also left off the mozzarella topping. Will make this often!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Doreen in CA

On May 21, 2005

This was very good and so easy! I made a few changes to use what I had on hand. This is an excellent recipe for customizing to your personal tastes! I added the whole package of spinach (why not?), 2 cloves of garlic, and fresh basil. We don't eat meat, so I left out the ham. It was delicious! You really could add any of your favorite omelet ingredients.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Jellyqueen

On Jan 20, 2004

This was my first attempt at a frittata. I thought it would be difficult, but it was so easy. I did have to make a couple of changes because I had to use what I had on hand. I used Pepper Jack cheese instead of Feta and instead of 1 cup chopped onion, I used about 1/2 cup chopped fresh green onions. I would recommend this to anyone. What a great dish for those cold winter nights!!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews