Spinach and Feta Frittata
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 294 |
| pro | 17 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 34 g |
| fibre | 4 g |
| chol | 233 mg |
| sodium | 452 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 31 |
| vit A | 88 |
| vit C | 68 |
| folate | 71 |
- Portion size: 4 to 6
Nutrient-Dense: This vegetarian frittata takes inspiration from Greek spanakopita flavours
Ingredients
- 8 oz 8ozspaghetti
- 2 pkg (each 10 oz/300g) 2pkg (each 10 oz/300g)fresh spinach, trimmed and chopped
- 6 6eggeggs
- 1 cup 1cupcrumbled feta cheese
- 1 1sweet red peppersweet red peppers or plum tomato, chopped
Preparation
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.
