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Spinach, Scallion and Feta Frittata

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

 
I love a good frittata; it reminds me of my grandmother who always made them full of fresh herbs, and had them sitting on the counter as a snack. She added a dollop of plain yogurt to hers for an extra fluffy version. So of course, when Kristi posted this recipe for this Spinach, Scallion and Feta Frittata, I knew I had to make it. What is so great about a frittata is that it is endlessly versatile. Toss in whatever veggies you have in your refrigerator and it is bound to be delicious.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

To make Kristi’s version you will need: spinach leaves, scallions, eggs, black pepper, salt, butter, and feta cheese

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Preheat the oven to the broiler setting. Then, in a medium bowl beat the eggs until light and fluffy.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Slice the scallions, both the white and tender green parts.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Add the black pepper and salt and whisk some more.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Heat a 10-inch skillet over medium heat and add the butter. Let it melt and bubble.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Add the spinach and cook for 2-3 minutes, stirring occasionally until it wilts.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Sprinkle in the scallions and stir. It will begin to smell divine.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Evenly distribute the spinach and scallions, then pour the beaten egg mixture over the top.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Sprinkle in your favorite cheese all over the top! Because life is better with cheese.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Place the skillet in the oven for 6 to 10 minutes, watching it closely so it doesn’t burn. Alternatively, you can cook it at 350ºF for a longer time and won’t have to watch it as closely.

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

Remove it from the oven and let cool slightly. Cut it into wedges like a pie and serve!

 
 
 
Tasty Kitchen Blog: Spinach, Scallion and Feta Frittata. Guest post by Georgia Pellegrini, recipe submitted by TK member Kristi of 30 Pounds of Apples.

This is a great make-ahead breakfast and is equally delicious when served at room temperature. If you’re feeling creative, also try sauté peppers, onions, and even ground meat along with the spinach as a variation. And if you want a thicker frittata, simply use a smaller skillet or more eggs.

Thank you to Kristi for sharing this delicious recipe. Check out her website 30 Pounds of Apples for more treats.

 
 

Printable Recipe

Spinach, Scallion & Feta Frittata

See the full recipe post on Kristi at 30 Pounds of Apples’s site!
2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Fluffy eggs and spinach studded with zesty onions and creamy feta cheese. Worthy of your weekend breakfast menu.

Ingredients

  • 3 ounces, weight Fresh Spinach Leaves
  • 4 whole Scallions
  • 6 whole Eggs
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 pinch Sea Salt
  • 1 Tablespoon Butter
  • 2 ounces, weight Feta Cheese, Crumbled

Preparation Instructions

Preheat oven on the broiler setting (500ºF). Roughly chop spinach leaves and remove large, stiff stems. Chop the whites and greens of the scallions. In a medium bowl, beat the eggs with a whisk for 3-4 minutes. Add the black pepper and salt to the eggs and whisk a minute or so more.

Heat a 10-inch oven-safe frying pan over medium heat. Add butter and tilt the pan until butter coats the bottom. Cook spinach for 2-3 minutes until it has wilted and collapsed in size. Add scallions and cook for 2-3 more minutes. Pour in egg mixture and quickly stir so the spinach and scallions are evenly distributed. From this point on, do not stir the mixture. Sprinkle the feta evenly over the top of the eggs.

Once the edges of the frittata are cooked (they’ll be lighter in color and look solid), place the frying pan on a middle rack in the oven. Broil for 6-10 minutes, watching it very closely. Stay focused: the frittata will quickly burn if left under the broiler for too long. Once the frittata is starting to turn golden brown and is puffing up, remove from the oven and allow to cool for 2-3 minutes. The frittata will flatten a bit during this time.

Cut the frittata into 6 wedges and serve immediately.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

3 Comments

Comments are closed for this recipe.

Michelle on 4.22.2013

I’m having trouble viewing pictures on this website and on Pioneer woman. On two different computers at different locations. Just wanted to let you know, this has been going on for a while.

Janine on 4.22.2013

Makes it a long way away from your flame as well as, in the event that getting set up within a cabinet break, that there’s the majority a good in. However, usage of electricity also depends on the frequency of the appliance’s use.
All are more flexible and versatile than their full-size cousins.

Jayne on 4.21.2013

I love frittatas! Just the best pantry meal. I should try using feta in mine.