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Ingredients
- 10 x to 12 ounces fresh spinach, washed, stemmed and coarsely minced (or possibly 1 (10-oz) package frzn minced spinach, thawed and well liquid removed
- 3 x Large eggs, beaten
- 1/2 c. crumbled feta cheese
- 2 Tbsp. chopped fresh dill Salt and pepper to taste Light extra virgin olive oil
Directions
- 1. If using fresh spinach, steam it in a large covered pot with only the water clinging to the leaves, till just wilted down, and drain.
- 2. Combine the spinach, Large eggs, feta cheese, and dill in a mixing bowl and stir together. Add in a little salt and pepper and stir again.
- 3. Heat just sufficient oil to coat the bottom of a 9 inch nonstick skillet. When warm, pour in the egg mix. Cover and cook over medium heat till the bottom is golden and the top is fairly set, about 5 min.
- 4. Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so which the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, till golden.
- 5. Slide the frittata back onto the plate, let cold for a few min, cut into wedges, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 222g | |
| Calories 409 | |
| Calories from Fat 273 | 67% |
| Total Fat 30.66g | 38% |
| Saturated Fat 15.8g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 692mg | 231% |
| Sodium 1044mg | 44% |
| Potassium 245mg | 7% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.21g | 3% |
| Protein 29.26g | 47% |
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