Spinach, Red Pepper and Feta Frittata
Serve this meatless frittata for brunch or a simple supper, accompanied by buttered toast and a tossed green salad.
- 10 eggs
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh oregano, plus more for garnish
- 1/2 cup crumbled feta cheese, plus more for garnish
- 2 Tbs. plus 1 tsp. olive oil
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch strips
- 1 1/2 cups firmly packed baby spinach
In a large bowl, whisk together the eggs and lightly season with salt and pepper. Fold in the 2 tsp. oregano and the 1/2 cup cheese. Set aside.
In the deep half of a large frittata pan over medium heat, warm the 2 Tbs. olive oil. Add the bell pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes.
In the shallow pan over medium heat, warm the 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.
Remove the shallow pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 4 to 5 minutes.
Slide the frittata onto a cutting board and garnish with oregano and cheese. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.