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Spinach and Feta Frittata with Walnuts Recipe

Spinach and Feta Frittata with Walnuts recipe


This is a yummy egg dish with spinach, feta cheese, and crunchy walnuts. It's cooked in a pan and then in the oven. It's like a big, tasty egg pie you can eat for breakfast or lunch!


1 small bunch of spinach, roughly chopped (about 2 cups)
1 x (4 oz) package feta cheese, crumbled
10 large eggs
1 clove garlic, minced
1/2 cup walnut pieces
1 small red onion, diced
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 teaspoon salt


Preheat your oven to broil and place the rack about 6 inches from the heat source.
Wash the spinach and chop it roughly. Set aside.
Dice the red onion and mince the garlic clove.
Heat olive oil in an ovenproof skillet over medium-high heat. Add the red onion and garlic; cook, stirring often, until they are soft and a little golden, about 4 minutes.
In a large bowl, beat the eggs with water, salt, and pepper. Stir in half of the crumbled feta cheese.
Add the chopped spinach to the skillet and cook until it wilts, about 2 minutes.
Pour the egg mixture over the spinach in the skillet. Let it cook without stirring for about 5 minutes, or until the edges start to set.
With a spatula, gently lift the edges of the frittata to let any uncooked egg flow underneath. Do this until the frittata is mostly set but still runny on top, about 5 more minutes.
Sprinkle the top with the remaining feta cheese and the walnut pieces.
Put the skillet in the oven and broil until the top is set and starts to turn golden, about 3 minutes.
Take the skillet out of the oven carefully. Let the frittata cool for a few minutes.
Cut the frittata into wedges and serve warm. Enjoy your spinach and feta frittata with a crunchy walnut topping!

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