Photo: Chiara Conti
Spinach, Red Pepper and Feta Frittata
7 ingredients
Serves 8.
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Serve this meatless frittata for brunch or a simple supper, accompanied by buttered toast and a tossed green salad.
Estimated Nutrition (whole recipe, rough)
359
Calories
16g
Protein
29g
Fat
11g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 eggs
- Kosher salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh oregano, plus more for garnish
- 1/2 cup crumbled feta cheese, plus more for garnish
- 2 Tbs. plus 1 tsp. olive oil
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch strips
- 1 1/2 cups firmly packed baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes