Spinach and Feta Fritatta

by Aaron Wilson

• 4 Tbl. extra-virgin olive oil
• bunch of scallions, sliced
• 5 oz. baby spinach
• kosher salt and freshly ground pepper
• 8 large eggs
• ¾ cup water
• 4 Tbl. bread crumbs
• 1/2 cup crumbled feta cheese

Pre-heat oven to 450°. Heat 2 Tbl. olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add scallions and spinach. Cook, stirring until wilted about 4 minutes. Add salt and pepper to taste; remove from heat. Whisk eggs, 2 Tbl. breadcrumbs, 3/4 cup water and 1/2 tsp. salt in a large bowl. Add egg mixture and feta to skillet and stir to combine. Sprinkle with remaining 2 Tbl. breadcrumbs. Transfer skillet to oven and bake until frittata is set and top is golden, about 15 minutes.

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