Herbed Spinach Frittata with Feta

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Frittatas usually include chopped vegetables and/or meat and highly seasoned cheeses, so they’re a great way to use up leftovers you have on hand.


  • 3 Tbs. olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 6 oz. baby spinach
  • 1/2 cup chopped roasted red bell pepper
  • 8 eggs
  • 1 Tbs. minced fresh oregano
  • 1 Tbs. minced fresh mint
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup crumbled feta cheese


Cook the vegetables
In a heavy 10-inch ovenproof fry pan over medium heat, warm the olive oil. Add the onion and sauté until just softened, 3 to 4 minutes. Add the garlic, spinach and bell pepper and cook, stirring, until the spinach wilts, 1 to 2 minutes.

Prepare the frittata
Meanwhile, in a bowl, whisk together the eggs, oregano, mint, salt and pepper. Spread the vegetables evenly in the pan, then pour in the egg mixture. Reduce the heat to medium-low and cook, without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked eggs flow underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5 to 8 minutes more.

Finish the frittata
While the frittata is cooking, preheat a broiler. Sprinkle the frittata with the cheese. Place the frittata under the broiler. Broil until the top is set and the cheese melts and is tinged with gold, about 3 minutes. Cut the frittata into wedges and serve directly from the pan. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

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