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Spinach and Feta Frittata with Cucumber Salad Recipe

Spinach and Feta Frittata with Cucumber Salad recipe


This is a yummy egg dish with spinach and cheese. It comes with a fresh cucumber salad. You cook it in a pan and then in the oven. It's good for breakfast or lunch!


10 large eggs
1/2 cup feta cheese, crumbled
1 cup fresh spinach, chopped
1 large cucumber, sliced
2 tablespoons red wine vinegar
1/4 cup red onion, thinly sliced
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/4 teaspoon salt


Wash and dry the fresh produce.
Preheat a large skillet over medium-high heat and preheat oven to broil, positioning rack under the broiler.
Add 1 tablespoon olive oil to the skillet and swirl to coat the bottom.
Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
In a large bowl, whisk the eggs. Add the crumbled feta cheese and stir to combine.
Spread the wilted spinach evenly in the skillet. Reduce heat to medium-low and pour in the egg mixture.
Cook the frittata until the bottom and sides are firm but the top is still runny, about 5-7 minutes, gently lifting cooked portions with a spatula to allow uncooked egg to flow underneath.
Sprinkle a pinch of black pepper over the frittata and place the skillet in the oven. Broil until the top is set, about 2-3 minutes.
In a medium salad bowl, combine the sliced cucumber, red onion, red wine vinegar, remaining olive oil, dried oregano, and a pinch of salt and pepper. Toss to combine.
To serve, cut the frittata into wedges and divide between plates with the cucumber salad on the side. Enjoy!

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