Looking for an easy recipe to try tonight? Here & Now resident chef Kathy Gunst has a quick-and-simple dish for you. This recipe shows you step-by-step how to make a spinach and feta frittata using only six ingredients. In case you missed it, here's last week's easy recipe, an utterly satisfying stracciatella. You can also find more of Kathy's recipes and segments from the show here.
A frittata is a quick, easy dinner — a kind of baked egg dish that puffs up beautifully in a hot oven.
You can use virtually any fillings you like, but spinach and feta is a great combination. Serve with arugula or a green salad and crusty bread. Serves 4.
- 8 large eggs
- 1 cup feta, cut into small cubes or crumbled
- 1 1/2 to 2 tablespoons olive oil
- 8 ounces baby spinach, or regular spinach, washed and thoroughly dried, stems removed and coarsely chopped
- Sea salt and freshly ground pepper
- Preheat the oven to 450 degrees.
- In a bowl, whisk the eggs vigorously with salt and pepper. Whisk in 1/2 of the feta.
- In a 10-inch ovenproof skillet, heat 1 1/2 tablespoons of the oil over moderately high heat. Add the spinach, working in batches, stirring frequently, until soft and wilted, adding the other 1/2 tablespoon olive oil if needed. Season with salt and pepper.
- Add the whisked eggs and feta on top of the spinach and sprinkle with the remaining feta.
- Add to the middle shelf of the preheated oven and bake for 12 to 14 minutes. The frittata should be puffed up and a golden brown color, and not appear liquidy or undercooked.
- Remove from oven and serve immediately. Alternately, let the frittata cool for about 5 minutes. Flip it out onto a wooden board or large plate and serve at room temperature.
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