By emensah m
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, crack the 4 large eggs and beat them with a whisk until they are fully blended. Season with salt and pepper to taste.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Add the 150g of chopped spinach to the skillet and sauté for 2-3 minutes, until wilted.
Pour the beaten eggs into the skillet over the spinach. Tilt the pan a little to ensure the eggs are evenly spread out.
Crumble 50g of feta cheese over the top of the eggs and spinach mixture.
Cook on the stovetop for about 3-4 minutes, or until the edges start to set, but the center is still runny.
Transfer the skillet to the preheated oven and bake for about 8-10 minutes or until the frittata is fully set and lightly golden on top.
Remove from the oven and let it cool for a couple of minutes before slicing. Serve warm.
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This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features large eggs, spinach, chopped, feta cheese and other delicious ingredients. Contains 215 calories total.
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, crack the 4 large eggs and beat them with a whisk until they are fully blended. Season with salt and pepper to taste.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Add the 150g of chopped spinach to the skillet and sauté for 2-3 minutes, until wilted.
Pour the beaten eggs into the skillet over the spinach. Tilt the pan a little to ensure the eggs are evenly spread out.
Crumble 50g of feta cheese over the top of the eggs and spinach mixture.
Cook on the stovetop for about 3-4 minutes, or until the edges start to set, but the center is still runny.
Transfer the skillet to the preheated oven and bake for about 8-10 minutes or until the frittata is fully set and lightly golden on top.
Remove from the oven and let it cool for a couple of minutes before slicing. Serve warm.
Calories per Serving: 215
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