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Spinach & Feta Frittata.
An eight-egg frittata loaded with wilted spinach and feta — sliced cold for lunchboxes, served warm for brunch.
Total
30min
Prep
8min
Cook
22min
Serves
4
Per serving
280kcal
Difficulty
easy
Instructions
- 01
About 2 min
Heat the oven to 190 °C. Whisk eggs with a pinch of salt and a generous grind of pepper.
- 02
About 6 min
Soften garlic in olive oil in an oven-proof pan, add the spinach in batches, wilting between each.
- 03
About 14 min
Pour over the eggs, scatter feta, and slide into the oven for 14 minutes until the centre is set.
The numbers, clearly stated.
We compute nutrition from each ingredient's reference data, then round to whole units. Use it as a guideline — your kitchen and your scale make the final call.
- Calories
- 280kcal
- Protein
- 19g
- Fat
- 21g
- Carbs
- 4g
- Fibre
- 1g
- Sugar
- 2g
- Sodium
- 540mg
If Spinach & Feta Frittata found a spot in your week, pin it to a plan — the rest of the index will keep.