How To Make Greek Frittata with Feta and Spinach
This Greek frittata makes use of fresh spinach, roasted red peppers, and an authentic Greek cheese that imparts a flavor like no other.
- 2garlic cloves,minced
- 3½cupsspinach,roughly chopped, or to taste
- 6ozred peppers,roasted, cut into thin strips
- 2ozKasseri cheese,grated
- 1tbspGreek seasoning,such as Cavender’s®
- 6large eggs
- ¼cupgarlic hummus,prepared
- ¼cuptable cream
- 2ozfeta cheese,crumbled
Preheat the oven to 350 degrees F.
Melt butter in a skillet over medium heat. Add garlic and cook for 1 to 2 minutes or until soft and fragrant.
Fill the skillet with spinach and saute for 1 to 2 minutes or until wilted.
Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning.
Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
Bake in the preheated oven for 20 to 25 minutes or until the center is puffed and the top is light golden brown. If more browning is desired, place frittata under the broiler for 1 to 2 minutes.
Slice and serve.
- Calories: 152.65kcal
- Fat: 10.69g
- Saturated Fat: 5.35g
- Trans Fat: 0.07g
- Monounsaturated Fat: 3.34g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 4.53g
- Fiber: 1.27g
- Sugar: 1.73g
- Protein: 9.76g
- Cholesterol: 159.39mg
- Sodium: 259.59mg
- Calcium: 171.72mg
- Potassium: 214.64mg
- Iron: 1.61mg
- Vitamin A: 204.91µg
- Vitamin C: 31.20mg
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