Description
A delicious and nutritious Egyptian Frittata made with eggs, spinach, feta cheese, and a blend of spices.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 cup cooked spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup diced tomatoes
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, cumin, paprika, salt, and pepper until well combined.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté for about 3-4 minutes until softened.
- Stir in the cooked spinach and diced tomatoes, cooking for an additional 2 minutes.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine.
- Sprinkle the crumbled feta cheese evenly over the top.
- Cook on the stovetop for about 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the egg mixture.
- You can substitute the spinach with other greens like kale or Swiss chard, or add cooked potatoes for a heartier frittata.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg