SPINACH FRITTATA | easy, healthy recipe

36
18



This spinach frittata is an easy, healthy recipe that is quick and easy to make. It’s a delicious and nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit, and enjoy.

Thanks for watching! Make sure to SUBSCRIBE for more videos:

PRINT RECIPE:

Chapters
0:00 Intro
0:30 Pre-Heat Oven
0:40 Prepping Ingredients
1:45 Mixing Ingredients
3:02 Cooking the Ingredients
5:12 Serve

INGREDIENTS & PRODUCTS USED + MENTIONED:
12-Inch Lode Cast Iron Skillet:
Glass Mixing Bowls:

WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:

SPINACH FRITTATA
1 tablespoon coconut oil
8 eggs
8 egg whites* (1 cup)
3 tablespoons organic 2% milk, or any milk you prefer
1 shallot, peeled and sliced into thin rings
1 cup baby bell peppers, thinly sliced into rings
5 ounces baby spinach, roughly chopped
3 ounces feta cheese, crumbled
salt and pepper to taste

INSTRUCTIONS
Preheat the oven to 400ΒΊF.

In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.

Heat a 12-inch cast-iron pan or sautΓ© pan over medium-high heat. Add coconut oil.

Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.

Add in chopped spinach. Stir together and cook until the spinach is just wilted.

Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.

Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that’s from the air the gets whisked into the eggs) it will deflate as it cools.

Once the frittata is cool enough to handle, slice, and enjoy!

NOTES
If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.

I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.

This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!

I love making frittatas in my cast iron skillet but any large sautΓ© pan that is oven-proof will work.

NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg

PRINT RECIPE:

Disclaimer: product links may include affiliate links.
#spinachfrittata #healthyfrittatarecipe #vegetablefrittata

source

Comments

comments

36 COMMENTS

  1. I recently went to a Whole Foods plant based diet. Would love to see some recipes (that aren’t just kale soups or stir fry) that fall in that category! I know you have done a few in the past. Also doing low or no oil where possible. I wonder if this recipe would work with JUST egg. πŸ€”

LEAVE A REPLY

This site uses Akismet to reduce spam. Learn how your comment data is processed.