One of the benefits of having a chef for a husband is access to healthy, easy-to-prepare recipes.  The downside is, I’ve had to learn to cook since he’s normally cooking for others.

This spinach and feta frittata takes around 35 minutes from start to finish.  Remember, with a frittata, you can use any ingredients you like (sausage, any veggie, etc.) and it turns out great.

Ingredients:

1 tsp olive oil
1/2 cup onion, diced
2 cloves garlic, minced
6-ounces fresh baby spinach

1 tbsp olive oil
8 eggs (or 12 egg whites)
3 tbsp water
1 1/2 tsp salt
1/4 tsp black pepper (to taste)
1/2 – 2/3 cup feta cheese (or cheddar if you prefer)

To prepare:

Preheat the oven to 325F.
Grease a 9×13-inch baking dish.
In a large skillet, over medium heat, sautee diced onions with 1 tsp olive oil (or vegetable oil) for about 4 minutes. The onions should be slightly soft and translucent. Add minced garlic and sautee 1 minute. Add fresh baby spinach and cook until the spinach begins to wilt.  Cool mixture for 10 minutes.

In a mixing bowl, combine 1 tbsp olive oil (or other veg oil), eggs, water, salt and black pepper. Whisk eggs until well-blended.
Using a fork or spoon, gently stir spinach mixture into the egg mixture. Pour into prepared baking dish (make sure to oil this well so the mixture doesn’t stick). Top with feta cheese.
Bake for 20-25 minutes, rotating the pan halfway through baking. The fritatta is done when the center is just set and the edges are light gold in the corners.
Let stand for 10 minutes before slicing.
Serves 6

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