Perfect flavours come together in this summertime Spinach and Feta Frittata - bake, slice and enjoy!!
I recently got asked what the difference is between a quiche and a frittata. They are pretty similar, except quiches usually have a pastry crust with fillings and eggs and cream (or in the case of those on Slimming World, cottage cheese or quark) a frittata on the other hand is usually just fillings and eggs and are normally started off on the stove and then transferred to the oven or under a broil to finish off.
This kind of follows the latter, so of course it had to be called a Spinach and Feta Frittata.
We have had some of scorching weather this week, and when it's hot, I like something that is quick to grab and combine with a mixed salad for lunch.
A quiche or frittata is perfect for that. I can cook it up in advance, slice and store in the fridge until I need to make up a meal.
The flavours in this frittata really compliment each other well. I recommend using fresh spinach if you can over frozen spinach, as frozen tends to be a lot more wet and doesn't take on the flavour of the garlic as well (trust me I've tried it). As these Spinach and Feta Frittata serves 3, I have used 3 Healthy Extra A servings of Feta cheese - that's 3 pretty decent slices, but you can adjust the feta if you want it to serve more or less. If you have a big family, you might even want to double up the ingredients to make an even bigger one.
Frittata's are best cooked in a pan that can start off on the stove and be transferred to a an oven. Cast Iron skillets or a Frying Pan that is suitable for the oven are my preferred choice.
I love the Lodge Seasoned Cast Iron Skillet's which come in various different sizes on Amazon. I recommend an 8 inch pan for this frittata, but feel free to use a bigger pan if you are double up the mixture. Make sure it is greased well with spray oil before adding in the egg mixture, as they get really hot and it will stick if it isn't greased.
I find frittata's taste better if left to sit for about 10 minutes when taken out of the oven. Much easier to slice and serve then too.
Serve with a mixed salad of baby greens and any other salad vegetables you like and a low syn or syn free dressing of choice or you can even make it into a more filling main course and serve with some syn free chips or rice.
Looking for some other quiche or frittata recipes to try? Check out these:
- Spiralled Zucchini Quiche
- Breakfast Layered Crustless Quiche
- Breakfast Quiche
- Cheeseburger Quiche
- Asparagus and Bacon Quiche
- Tuna and Sweetcorn Mini Quiches
- Butternut Squash and Red Pepper Quiche
- Salmon and Broccoli Quiche
- Red Pepper and Bacon Quiche
- Ham and Broccoli Quiche
- Chicken and Spinach Quiche
- Bacon, Kale and Sweet Potato Frittata
- Ham and Hashbrown Frittata
- Roasted Vegetable Frittata
- Sweet Potato and Spinach Frittata
or check out my FULL RECIPE INDEX for over 500+ delicious Slimming World recipes
Spinach and Feta Frittata
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa and 0.5 syns per servingGreen/Vegetarian - 1 HEa and 0.5 syns per servingOriginal/SP - 1 HEa and 0.5 syns per servingWW Smart Points - 9
Ingredients
- 8 cups of fresh spinach
- 1 onion, halved and sliced
- 1 clove of garlic, crushed
- 6 large eggs
- 60ml of skimmed milk (1 syn)
- 135g (4.8oz) of Feta cheese, crumbled (3xHEa's)
- black pepper and salt
- Frylight or Pam spray
Instructions
- Preheat oven to 180c or 350f (gas mark 4).
- Spray an oven proof frying pan/skillet with spray oil over a medium high heat
- Add the onion and garlic, fry until golden.
- Add a few cups of the spinach at a time, and when it is slightly wilted add some more and keep doing so, until you have added all the cups of spinach.
- Sprinkle with the feta.
- Add the eggs to a bowl with the milk, and beat with a little black pepper and salt.
- Pour over the top off the feta spinach mixture.
- Bake in the oven for approx 30 -40 mins, until eggs mixture is set and slightly golden on top.
- Allow to rest for 10 minutes, slice and Enjoy!!
Notes
Healthy Extra A choice measurements can vary between the UK and other countries, so adjust accordingly.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
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Nutrition Information
Yield 3 Serving Size 1 servingAmount Per Serving Calories 319Total Fat 19.5gSaturated Fat 10.1gCholesterol 413mgSodium 800mgCarbohydrates 12.6gFiber 3.6gSugar 2.8gProtein 23g
Looks delicious and I'm definitely going to try this. You can have 50g of feta for your HEa now so even better 🙂
do you know what the spinach weighs in grams, cant for the life of me find a proper conversion. thank you
When do you add the skimmed milk - is it to the egg
keleta79 - about 200g spinach is fine 🙂
yes it is to the eggs 🙂
thanks for that 🙂 - I didn't know it had now increased to 50g, thats quite a lot.
hi there, sorry I forgot to weigh in grams, I tend to use my cup measurments quite a lot because I find them easier. 1 cup is equal to 240ml if that helps. But it would be about 8 handfuls of fresh spinach. The quantity of spinach doesnt need to be precise, so you could use as much as you like really. Thanks jane for giving the amount in grams. 200g is probably about right. As I had a 340g bag and had just under half left.
How long will this last in the fridge please?
It will keep a couple of days 🙂
I make a Mediterranean version of this by adding sliced black olives, mushrooms, grape tomatoes, scallions, sausage and top it with cheddar cheese. I also use less eggs and no milk.