Instructions:
- Start by preheating your oven to 180°C (350°F or gas mark 4). Then, spray an ovenproof frying pan or skillet with Frylight or Pam spray and heat it over medium-high heat. Add the sliced onion and crushed garlic, and fry until golden.
- Next, add a few cups of the fresh spinach at a time, and when it starts to wilt, add some more until you have added all the spinach. Sprinkle the crumbled Feta cheese on top of the spinach.
- In a bowl, beat the 6 large eggs with 60ml of skimmed milk, some black pepper, and salt to taste. Pour the egg mixture over the top of the spinach and Feta mixture in the pan.
- Place the pan in the preheated oven and bake for approximately 30-40 minutes, or until the egg mixture is set and slightly golden on top.
- Remove the pan from the oven and allow it to rest for 10 minutes. Then, slice the frittata and serve hot. This dish is perfect for breakfast, brunch, or even a light dinner. Enjoy!
Here are some notes for the Spinach and Feta Frittata recipe:
- Don’t overcook the spinach: To preserve the nutritional value of the spinach, it’s important not to overcook it. Only cook it until it’s slightly wilted, and avoid cooking it to the point where it becomes mushy or slimy.
- Use a non-stick pan: To prevent the frittata from sticking to the pan, make sure to use a non-stick pan or skillet. You can also use Frylight or Pam spray to coat the pan and prevent sticking.
- Let the frittata rest before slicing: After baking, let the frittata rest for at least 10 minutes before slicing and serving. This will help the frittata set and make it easier to cut into neat slices.
- Adjust the seasoning to taste: The recipe calls for black pepper and salt, but you can adjust the seasoning to suit your taste preferences. You can also add other herbs or spices to the egg mixture, such as chopped parsley or paprika.
- Add other veggies or proteins: If you want to add more variety to the frittata, you can add other veggies or proteins to the recipe. Chopped bell peppers, mushrooms, or cooked chicken or ham would all be great additions to this dish.