Tested till perfect Spinach and Feta Frittata

Spinach and Feta Frittata

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 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
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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 Information Per each of 6 servings: about

cal 294 pro 17g total fat 10g sat. fat 5g
carb 34g fibre 4g chol 233mg sodium 452mg

% RDI:

calcium 23 iron 31 vit A 88 vit C 68
folate 71
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