Rachael's Spinach and Feta Frittata

Ingredients

• 2 pounds Fresh Spinach (stemmed, coarsely chopped)
• 12 pieces Large Eggs (at room temperature)
• 1 cup Feta Cheese (crumbled, preferably Greek feta)
• 0.25 cup Whole Wheat Panko Breadcrumbs (to stabilize the frittata)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Flat-Leaf Parsley (chopped)
• 2 tablespoons Fresh Mint Leaves (chopped)
• 1 bunch Scallions (Green Onions) (whites and light green tops, thinly sliced)
• 4 cloves Garlic (grated)
• 1 piece Lemon (zest and juice of half the lemon)
• 1 large Tomato (thinly sliced for garnish)
• 2 tablespoons Olive Oil (for sautéing)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables and Herbs

   Wash and stem the spinach, then coarsely chop. Slice the scallion whites and light green tops thinly. Grate the garlic, zest the lemon, juice half of it, and finely chop dill, parsley, and mint. Slice the tomato very thin for garnish.

   Time: PT10M

2. Sauté Spinach and Aromatics

   Heat olive oil in the 12‑inch skillet over medium heat. Add the scallion whites and grated garlic, sauté 1 minute. Add the chopped spinach, lemon juice, and zest; cook, stirring, until the spinach is fully wilted, about 5 minutes. Stir in the chopped herbs and sprinkle the whole wheat panko, tossing to combine.

   Time: PT7M

3. Whisk the Eggs

   In a mixing bowl, whisk the 12 eggs with salt, pepper, and a pinch of freshly grated nutmeg until uniform and slightly frothy.

   Time: PT3M

4. Assemble the Frittata

   Pour the whisked eggs over the wilted spinach mixture in the skillet, letting them settle evenly. Sprinkle the crumbled feta over the top, then arrange the thin tomato slices around the perimeter.

   Time: PT3M

5. Bake

   Transfer the skillet to a pre‑heated oven at 375°F. Bake until the frittata is puffed, the edges are bubbly, and the surface is deeply golden, about 20 minutes.

   Time: PT20M

   Temperature: 375°F

6. Rest

   Remove the skillet from the oven and place it on a wire rack. Let the frittata rest for 5 minutes to set the interior.

   Time: PT5M

7. Cut and Serve

   Using a sharp knife, cut the frittata into squares or wedges and serve warm. Optional: garnish with extra fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

5g

Fat

10g

Fiber

2g