Greek Frittata with Feta and Spinach recipe

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Ingredients

1 tablespoon butter
2 cloves garlic, minced
3 ½ cups roughly chopped spinach, or to taste
6 ounces roasted red peppers, cut into thin strips
2 ounces grated Kasseri cheese
1 tablespoon Greek seasoning (such as Cavender's®)
6 large eggs large eggs
¼ cup prepared garlic hummus
¼ cup table cream
2 ounces crumbled feta cheese

Nutrition Info

474 calories
carbohydrate: 16.8 g
cholesterol: 162.1 mg
fat: 20.9 g
fiber: 11.2 g
protein: 10.5 g
saturatedFat: 7.1 g
servingSize: -
sodium: 486.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. 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.

  3. Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.

  4. Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

Recipe Yield

8 servings

Recipe Note

This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.

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