French Spinach Frittata
Scallions, spinach, and feta cheese are added to this classic oven-baked egg dish. Try substituting cheddar, Swiss, or ricotta cheese for variety.
- Yield
- 6 Servings
- Serving size
- 1
- Rating
- 3.26 of 5 (136 ratings)
Food groups
- Protein Foods: 1 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, finely chopped (if frozen spinach is used, thaw and squeeze out excess liquid)
- 4 scallions (white and green parts chopped into 1/4 inch-pieces)
- 1/4 cup crumbled feta cheese
- 2 teaspoons vegetable oil
Directions
- Preheat the oven to 350 °F. Put the eggs, salt, and pepper in the mixing bowl and stir with a fork until well combined.
- Add scallions, spinach, and feta cheese and mix well.
- Put an 8-inch ovenproof skillet on the stove over medium heat and when hot, add oil.
- Pour the egg mixture into the skillet and carefully transfer to the oven.
- Bake until the eggs are set and the top is golden, about 30 minutes.
- Serve right away or cover and refrigerate overnight.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 131.7 |
| Total Fat | 9.61 g |
| Saturated Fat | 3.19 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 279.56 mg |
| Carbohydrates | 1.94 g |
| Dietary Fiber | 0.43 g |
| Total Sugars | 0.4 g |
| Added Sugars included | 0 g |
| Protein | 9.58 g |
| Calcium | 76 mg |
| Potassium | 157 mg |
| Sodium | 363.72 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 18 mg |
| Phosphorus | 151 mg |
| Selenium | 22 mg |
| Zinc | 1 mg |
| Vitamin A | 155 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 2 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 59 mcg |
| Folate | 62 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 0 mg |
| Choline | 226 mg |
Notes
Cheddar, Swiss, or ricotta cheese can be used instead of feta.
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Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/french-spinach-frittata. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.