Spinach and Feta Frittata

Packed with fresh veggies, creamy Feta cheese, and a burst of flavor from Parmesan and basil. This savory frittata is perfect for lazy weekend brunches or a quick weekday breakfast.

Course Breakfast & Brunch

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 497kcal

Author Michelle Ordever

Equipment

Ingredients

1 Tbsp olive oil
10 eggs
½ cup heavy whipping cream double cream
Sea salt and black pepper to taste
1 medium red or green bell pepper diced
2 scallions spring onions, sliced
1 cup cherry tomatoes halved
2 cup fresh spinach chopped
4 oz 100g Feta cheese, crumbled
½ cup Parmesan cheese freshly grated
½ cup fresh basil roughly chopped

Instructions

Preheat oven to 400°F/200°C/Gas 6. Grease a large cast iron skillet or baking dish with one tablespoon of olive oil and set it aside.
Place the eggs and heavy cream into a large mixing bowl. Season with salt and pepper to taste and whisk to combine.
Spread the green pepper, scallions, spinach, and cherry tomatoes over the bottom of the prepared skillet and season with salt and pepper to taste. Pour the egg mixture over the veggies and top with Feta and Parmesan.
Place the frittata in the oven. Bake for 18-20 minutes until the eggs are fully set and slightly browned around the edges.
Remove the frittata from the oven and allow to cool for 5 minutes before slicing. Serve topped with fresh basil. Enjoy!

Nutrition