Simple frittatas make a quick healthy dinner. Serve with some toasted pita and soup or salad.
This dish is also great the next day—cold, straight out of the fridge.
Eggs are really great any time food. High in protein and essential vitamins like B12, they are inexpensive and usually in the house. In this recipe we like to add spinach for extra iron and basil for flavor and antioxidants.
- Cook Time
- Prep Time
- 2 tablespoons butter
- 1 medium red onion, coarsely chopped
- 1 medium red pepper, seeds and ribs removed, coarsely chopped
- 10 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon cracked black pepper
- ¼ cup chopped fresh basil
- 10 ounces frozen spinach, thawed and squeezed dry (optional)
- ⅓ cup crumbled feta
Preheat oven to 375° F.
- Melt butter in a 10-inch ovenproof sauté pan over medium heat.
- Cook onions and peppers in butter for 5 minutes, stirring occasionally.
- In a large bowl, beat eggs with salt, pepper, basil and spinach if using.
- Pour egg mixture into the pan. Cook until edges start to set, about 3 minutes. Sprinkle feta over eggs.
- Transfer pan to the oven and bake for 20 minutes or until puffy and golden. Using a pot holder, shake the pan to make sure egg mixture is set and no longer moving. Frittata will puff up and be slightly brown on top when it is done.
- Cool frittata in the pan on a wire rack for about 10 minutes. Place a plate over the top of the pan and invert the frittata onto the plate. Cut into wedges.
- Serving Size: 1 serving
- Calories: 381
- Carbohydrate Content: 8.2 g
- Cholesterol Content: 524 mg
- Fat Content: 28.7 g
- Protein Content: 23.4 g
- Sodium Content: 2506 mg
- Sugar Content: 5.6 g