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Spinach and Feta Frittata

By The Canadian Living Test Kitchen

Tested till perfect

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Spinach and Feta Frittata

This recipe makes 6 servings

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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

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

Ingredients

  • 8 oz spaghetti
  • 2 pkg (each 10 oz/300g) fresh spinach, trimmed and chopped
  • 6 eggs
  • 1 cup 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.

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