Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Spinach and Feta Frittata
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'French Spinach Frittata' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). No changes; naturally gluten-free. Filed as a distinct formulation from the pool's Vegetable Frittata: spinach, scallions, and feta with a stovetop-to-oven method.
Eggs whisked with spinach, scallions, and crumbled feta are poured into an ovenproof skillet and cooked in the oven until set and golden on top.
Category: BreakfastServes: 6Time: 40 minComplexity: 1/5
Why this complexity: naturally gluten-free; one-pan egg dish.
Ingredients
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, finely chopped (if frozen, thawed and squeezed dry)
- 4 scallions (white and green parts chopped into 1/4-inch pieces)
- 1/4 cup crumbled feta cheese
- 2 teaspoons vegetable oil
Method
- Preheat the oven to 350°F.
- Put the eggs, salt, and pepper in a mixing bowl and stir with a fork until well combined.
- Add the scallions, spinach, and feta cheese and mix well.
- Put an 8-inch ovenproof skillet on the stove over medium heat and, when hot, add the oil.
- Pour the egg mixture into the skillet and carefully transfer to the oven. Cook until the eggs are set and the top is golden, about 30 minutes.
- Slice into wedges and serve.
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