This frittata with spinach and feta is delicious for both breakfast and lunch. Although I prefer it with cherry tomatoes, it would also be excellent with fresh melon and other fruits.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 1 frittata |
Ingredients
- 1 tablespoon unsalted butter
- ½ cup chopped onion
- 1 cup Potato, red, flesh, cooked, baked
- ½ (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- 1 (4 ounce) container crumbled feta cheese
- 6 large eggs, lightly beaten
- ¼ cup heavy cream
- ½ teaspoon smoked sweet paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
- Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
- Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
- Leftover hash browns, diced baked potato, or diced home fries may be used instead of the roasted red potatoes.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 497 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
love this…..each one makes 2 meals for my wife and me. made it a lot of times,the one in the oven now ,i cut up tomatoes…didn’t get the little ones