Spinach-Feta Frittata

triskele

I have been enjoying so many of the recipes posted here that I thought it was about time to give back :flowerforyou:

Here's one of my favs for brunch:

Spinach-feta frittata

6 slightly beaten eggs
1/4 c 2% milk
1 tsp. dry dill weed
1/4 tsp. salt
1/4 tsp. black pepper
2 shallots, minced
1 Tbsp. butter
10 oz. pkg. of frozen spinach, thawed and well drained
1/4 tsp. lemon pepper seasoning
1 oz. crumbled feta cheese
1/2 of a red bell pepper, chopped

In med. bowl, combine eggs, milk, dill weed, salt and pepper. Set aside.
In 10 inch oven safe skillet, sauté shallots in butter until tender. Stir in spinach and lemon pepper.
Pour egg mixture into skillet over spinach mixture. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portions to flow underneath. Continue cooking and lifting edge until egg mixture is almost set.
Sprinkle with feta cheese and red bell pepper. Place under broiler for 1 to 2 minutes (4 to 5 inches from the heat) or until top is just set.
Cut into 8 wedges.

Nutrition info (for a 2 wedge serving)
186 calories
13g fat
246 mg sodium
8 g carb
14 g protein

This recipe also works great with tomatoes and asparagus (instead of the spinach and red bell pepper).

Enjoy!