French Spinach and Feta Frittata

This protein-packed frittata combines nutrient-dense spinach with eggs for a satisfying, low-carb breakfast or brunch option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 8 large eggs · 580 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups finely chopped fresh spinach · 14 kcal in the whole recipe
• 4 scallions, chopped · 19 kcal in the whole recipe
• 1/4 cup crumbled feta cheese · 100 kcal in the whole recipe
• 2 teaspoons vegetable oil · 80 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk the eggs with salt and pepper until well combined.

   

2. Gently fold the chopped spinach, scallions, and crumbled feta cheese into the egg mixture.

   

3. Heat the vegetable oil in an 8-inch ovenproof skillet over medium heat, then pour in the egg mixture.

   

4. Carefully transfer the skillet to the preheated oven and bake for about 30 minutes, or until the eggs are fully set and the top is beautifully golden.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.