Herb & Spinach Frittata
Recipe by Fran Allen
Ingredients
9
Time
20m
Serves
4
This herby frittata with sharp feta is a great way to start your day. Loaded with protein, green veggies and packed with flavour! Makes a great meal easy and effortless, any time of day.
Breakfast
30-Minute Meal
Meal Prep
Ingredients
1packed cup
Spinach
1/2packed cup
Fresh Parsley
1/2packed cup
Fresh Dill
8
Large Eggs
1/2cup
2% Milk
1/4tsp
Kosher Salt
1Tbsp
Extra-Virgin Olive Oil
1med
Shallots
1/3cup
Feta Cheese
Instructions
1
Preheat oven to 400F.
2
Finely chop the spinach, dill and parsley. Combine in a bowl and massage together to remove any excess water. Drain and set the green mix aside.
3
In a separate bowl, combine eggs, milk, salt. Whisk together until smooth. Stir in the green mix. Set aside.
4
Heat an oven-safe skillet over medium heat. Add the olive oil and let warm.
5
Toss in shallots and stir to coat in oil. Cool until golden brown, 5-8 minutes.
6
Pour in the egg mixture and stir. Lightly sprinkle with feta on top. Then transfer to the oven and let it cook for 15-20 minutes. Until cooked through.
7
Allow the frittata to cool for 10 minutes before serving. Transfer to a serving dish to avoid over cooking. Store leftovers in an airtight container for up to 5 days.
8
Substitutions: Easily make this dairy free by removing the feta and substituting with ¼ cup of chopped black olives or capers and swapping regular milk for dairy free oat or almond milk. To make this recipe low FODMAP remove ¼ cup of shallots and substitute ¼ cup chives.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
