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Feta and Spinach Frittata served on a red plate with two yellow tomatoes on the side, plus a blue fork and knife set

Spinach And Feta Frittata

Packed with protein, iron and calcium, this frittata fuels lean muscle while keeping your bones happy. Fluffy, cheesy and effortlessly tasty.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Calories 539 kcal

Equipment

  • 1 Pan
  • 1 Egg Lifter
  • 1 Knife

Ingredients
  

  • 3 Tbsp Olive oil
  • ¼ cup Onion, chopped
  • 2 cloves Garlic, minced
  • 450 g Baby spinach leaves
  • 4 large Eggs
  • 4 large Egg whites
  • ¼ cup Breadcrumbs, finely crumbled
  • 2 Tbsp Fresh basil
  • 2 tsp Lemon zest, grated
  • ½ tsp Black pepper
  • 100 g Feta, crumbled

Instructions
 

  • In a large pan, heat one tablespoon of oil over medium heat. Add the onion and garlic and cook for five minutes.
  • Add the spinach and stir until wilted. Remove from the pan and keep warm.
  • Beat together the whole eggs and egg whites. Beat in the breadcrumbs, basil, lemon zest and pepper.
  • In the same pan, heat remaining oil over medium heat. Stir the spinach mixture and feta into the egg mixture, then pour into the pan. Reduce the heat to low, cover and cook until the top of the frittata is set.
  • Cut into wedges to serve.
Keyword Egg Whites, Eggs, Feta, Spinach