SPINACH FRITTATA | easy, healthy recipe

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter frittata.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and just as nutritious.

Preheat the oven to 425°F (218°C).

Roughly chop 5 ounces of baby spinach to yield about 4 cups.

Slice 8 ounces of baby bell peppers into thin rings, measuring out 1 cup.

Peel and slice 1 shallot into thin rings.

Crumbled feta cheese should be prepared from block form for freshness.

In a bowl, combine 8 whole eggs and 8 egg whites (equivalent to 1 cup of egg whites).

Add 2 tablespoons of milk, a pinch of salt, and black pepper to the egg mixture and whisk gently.

Heat a 12-inch cast iron skillet over medium-low heat and add 1 tablespoon of coconut oil, allowing it to melt and coat the pan.

Add the sliced shallots and pepper rings to the skillet, seasoning with a pinch of salt, and sauté for 5-7 minutes until softened but not browned.

Add the chopped spinach to the skillet and cook until wilted down, which will reduce its volume significantly.

Once the vegetables are tender and vibrant, pour the egg mixture over the veggies in the skillet.

Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.

Let the frittata cook on the stovetop for about 1 minute until the sides begin to set.

Carefully transfer the skillet to the preheated oven and bake for 8 to 12 minutes, with 10 minutes being the ideal time.

Once baked, the frittata will puff up in the center; allow it to cool slightly before slicing.

Cut the frittata into 4, 6, or 8 pieces depending on serving size.

Serve warm or at room temperature, optionally topping with hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens