Spinach and Feta Frittata

Spinach and Feta Frittata

Yields: 4-6 Servings


  • 1 red bell pepper, diced
  • 4 tablespoons extra-virgin olive oil
  • 1 bunch scallions, sliced
  • 1 5-ounce package baby spinach
  • Kosher salt and freshly ground pepper
  • 8 large eggs
  • 4 tablespoons whole-wheat breadcrumbs
  • 1/2 cup crumbled feta cheese


  1. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
  2. Add the scallions, peppers and spinach and cook, stirring, until wilted, about 4 minutes.
  3. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat.
  4. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl.
  5. Add the egg mixture and feta to the skillet and stir to combine.
  6. Sprinkle with the remaining 2 tablespoons breadcrumbs.
  7. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  8. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper. Enjoy!

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