Spinach and Feta Frittata
Nutrient-Dense: This vegetarian frittata takes inspiration from Greek spanakopita flavours
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
8 oz (250 g) spaghetti
2 pkg (each 10 oz/300 g) fresh spinach, trimmed and chopped
6 eggs
1 cup (250 mL) crumbled feta cheese
1 sweet red pepper 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.
Tags:
Main Course; Greek; Vegetables; Eggs; Pasta/Noodles; Cheese/Other Dairy; Boil/Simmer; Skillet; Vegetarian;
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