Spinach and Feta Frittata

Author: Canadian Living

Nutrient-Dense: This vegetarian frittata takes inspiration from Greek spanakopita flavours

  • Portion size 6 servings

Ingredients

  • 8 oz spaghetti
  • 2 pkg (each 10 oz/300g) spinach trimmed and chopped
  • 6 eggs
  • 1 cup crumbled feta cheese
  • 1 sweet red pepper chopped
  • 1 plum tomato chopped

Method

In large pot of boiling salted water, cook spaghetti for 6 minutes. Add spinach and cook for 2 minutes or until spaghetti is tender but firm. Drain well.

Whisk together eggs and 1/4 tsp (1 mL) each salt and pepper; toss into pasta mixture along with feta and red pepper.

Heat lightly oiled large nonstick skillet over medium-high heat; pour in egg mixture. Reduce heat to medium; cook for 10 minutes or until bottom is golden and set.

Place plate over skillet; invert frittata onto plate and slide back into skillet, cooked side up. Cook for 8 minutes longer or until set. Cut into wedges to serve.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 452 mg
  • Protein 17 g
  • Calories 294.0
  • Total fat 10 g
  • Cholesterol 233 mg
  • Saturated fat 5 g
  • Total carbohydrate 34 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 71.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 88.0
  • Vitamin C 68.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Feta Frittata

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