We discovered Spinach and Feta Frittata many years ago. Since then we have served regularly to guests and friends. It is a great breakfast or brunch dish and is a fantastic cold slice for picnics.
We met our first Frittata whilst on holiday many years ago at a little guest house just outside Napier in the Hawks Bay area of New Zealand. We were attending the 1996 Mission Estate Winery Concert. Shirley Bassey was topping the bill and it was the most wonderful evening under the starts with some great wine and a fabulous picnic.
This is a really handy dish to have in your repertoire as its a great way of using up surplus vegetables from previous meals or to get inventive with flavors and textures.
Spinach and Feta Frittata is a favorite.
Spinach and Feta Frittata
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Loading...Ingredients
- 1 Tbsp Oliver Oil Extra Virgin
- 250 gms Fresh Spinach Washed and Drained
- 8 Large Eggs
- 1 Tsp Whole Grain Mustard
- 1/2 Cup Parmesan Cheese Grated
- 250 gms Feta Cheese Cubed
- Salt and Pepper to taste
- 6 whole Portabello Mushrooms Sliced Optional
- 1 Clove Garlic Crushed and Chopped
- 1 Small Shallot or small onion Chopped
Instructions
In a solid frying pan heat your oil and add your onions, garlic, and mushrooms and sauté until lightly brown
Reduce the heat and add your spinach till it wilts
In the meantime add all your other ingredients to a bowl and whisk till all combined and slightly frothy
Add your liquid to the frying pan and mix well together then allow to solidify over low heat.
Here is the trick with Frittata. Keep moving your pan from the stove to under the grill so that the top solidifies and browns under the grill.
Now back to the stove top to ensure the liquid is cooked through
Allow to rest for a few minutes - slice through and serve
Wine Matching
It has to be Prosecco or a light refreshing white or a really good quality Coffee.
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