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Frittata with Feta Cheese and Roasted Pepper
Frittata with Feta
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Course: Breakfast
Cuisine: Spanish
Keyword: Eggs, Vegetables, Vegetarian
Servings: 4 servings
Calories: 267kcal
Author: Chef Bill Collins

Ingredients

  • 8 large eggs
  • ¼ cup milk (or light cream)
  • 1 roasted red pepper (sliced)
  • ¼ cup Kalamata Olives (Chopped)
  • 2 oz feta cheese (approximately 1/2 cup, crumbled)
  • 1 cup fresh spinach
  • 2 tablespoons olive oil
  • salt
  • black pepper

Instructions

  • Preheat the broiler. Place a rack at least one level below the top
  • In a large bowl, beat the eggs, add milk, and ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix in the red pepper, olives, feta cheese, and spinach
  • Heat an oven-ready skillet (such as cast iron) over a medium heat. When it’s hot, the olive oil. To test if the pan is hot enough, drop a bit of the egg mixture into the pan. If it sizzles, add all of the egg mixture into the pan
  • As the egg starts to cook, gently pull the cooked egg away from the side of the pan, with a rubber spatula, and tip uncooked egg into that opening. Reduce the heat to low, and place a lid on top of the skillet. Cook for 5-10 minutes, or until there’s just a thin layer of uncooked egg on top. Check the eggs during this last step. If they appear overly browned, repeat the step with pulling the egg away from the side of the pan with the spatula, and tip the egg mixture into the opening
  • When there’s just a thin layer of uncooked egg on top, remove the cover, and place the pan under the broiler. Let it cook for 1-2 minutes, or just until the top sets
  • Allow the frittata to cool for at least 5 minutes before sliding it out of the pan
  • Serve hot, room temperature, or cold

Notes

Makes 4-6 servings
Nutrition Facts
Frittata with Feta Cheese and Roasted Pepper
Amount per Serving
Calories
267
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
386
mg
129
%
Sodium
 
583
mg
25
%
Potassium
 
229
mg
7
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
15
g
30
%
Vitamin A
 
1409
IU
28
%
Vitamin C
 
6
mg
7
%
Calcium
 
160
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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