Greek · Breakfast, Lunch

Spinach and feta frittata

A spanakopita-inspired open frittata with wilted spinach, feta and dill.

Calories

418 kcal

Protein

28 g

Carbs

11 g

Fat

29 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Keto
• Eggetarian
• Pescatarian
• Gluten free

Contains: dairy, egg.

Ingredients

• 3 eggs Eggs
• 100 g Spinach
• 40 g Feta
• ¼ onion Onion
• ½ tbsp Olive oil
• 3 g Dill
• ½ tsp Black pepper
• ¼ tsp Salt

Method

1. Warm the oil in an ovenproof pan and cook the onion for 5 minutes until soft.
2. Add the spinach and cook for 2 minutes until wilted, then spread evenly in the pan.
3. Beat the eggs with the dill, salt and pepper, pour over the spinach and crumble the feta on top.
4. Cook over low heat for 6 minutes until mostly set, then finish under a hot grill for 4 minutes until golden.

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