20 March 2012

spinach and feta fritatta

It's been a while since I made an egg-based breakfast item, so here's a spinach and feta fritatta chock full of flavor and is healthy, too:
I'm a huge fan of these eggy bakes because you can make them ahead of time, choose any variety of flavor combinations (see here, here, or here). You can make them with meat or straight up veggie, like this one. This is obviously mostly spinach. Not gonna lie, I don't know all the specifics and I'm not a nutritionist or any kind of health professional, but I know it's one of those super veggies that's full of vitamins and fiber and stuff. Look how GREEN. You just know that HAS to be healthy! 
Now, it's not JUST spinach in there. There's a bunch of feta for a salty punch, onions for sweetness, and tomatoes for color and some acidity. I cut it into 4 hearty pieces because this'll be my breakfast for the week. Mmmm healthy.

Spinach and Feta Fritatta

10 oz box frozen spinach, defrosted and drained
1/2 large sweet onion, diced
2 medium tomatoes, seeded and chopped
1/2 C fat free or regular feta
6 eggs
3 egg whites
a spot of oil
salt and freshly ground black pepper

Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray and set aside.

Beat eggs and egg whites in a large bowl (something that gives you space to really get some air whisked in). Salt and pepper. Set aside.

Saute onion in a bit of oil over medium heat until it softens. Add in the spinach and evenly mix. Add salt and pepper. Mix in the tomatoes, then stir to mix evenly.

Give the eggs one more beating to incorporate some air and pour into the baking dish. Evenly add in the spinach mixture. Evenly sprinkle the feta. Use a spoon or fork to mix spinach and feta into eggs. 

Bake for about 30 minutes, or until center is set. After you take it out of the oven, use a knife or offset spatula and run it against the sides to separate the egg from the sides. Allow to cool a bit. You can cut it into as few as 2 pieces or as many as 8. Enjoy.

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