This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.
Ingredients
- unsalted butter: 1 Tbsp
- onion: 0.5 cup (chopped)
- Potato, red, flesh, cooked, baked: 1 cup
- frozen chopped spinach - thawed, drained, and squeezed dry: 0.5 pack (10 ounce pack)
- crumbled feta cheese: 1 container (4 ounce container)
- eggs, lightly: 6 piece (beaten)
- heavy cream: 0.25 cup
- smoked sweet paprika: 0.5 tsp
- salt: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
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Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
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Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
