Sunday, January 10, 2016

Mediterranean Frittata - Easy Low Carb

This morning hubby and I slept in a bit for a change. For our brunch, I quickly put together an easy Mediterranean Frittata filled with spinach, feta cheese, Parmesan cheese and sundried tomatoes. If you don't care for feta cheese you can swap it out with a different type of strong salty cheese like shredded sharp white cheddar or whatever type cheese you prefer. It only takes a minute or two to wilt the spinach and then the ingredients are simply mixed together and then it gets popped into the oven to bake in an ovenproof skillet. That leaves you time to make coffee, cook bacon, or just sit and relax for about 20 minutes while it bakes. I've even got enough leftover for a couple of lunches this week. I snapped a few photos below as well as included the easy recipe. Enjoy!

I picked up this big jar of sundried tomatoes at Costco

Mediterranean Frittata


5 ounces fresh baby spinach
2 tablespoons olive oil
Sea salt and black pepper, to taste
6 large eggs
3 Tablespoons cream or milk
1/4 cup finely grated Parmesan cheese (powdery style)
1/3 cup crumbled feta cheese, divided
1 to 2 Tablespoons sundried tomatoes packed in oil, chopped
Pinch red pepper flakes, optional


Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add spinach and saute just until wilted. Squeeze out excess moisture and chop coarsely. Set aside while preparing the frittata. 

Grease an 8-inch Lodge cast iron or other nonstick ovenproof skillet with remaining tablespoon of olive oil. In a large bowl, whisk eggs and cream together. Stir in Parmesan cheese, half of the feta cheese and chopped spinach; season with salt and pepper, to taste. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and keeps it from sticking to the pan). Top with remaining half of feta cheese, sundried tomatoes, and pinch of red pepper flakes. Bake for approximately 20 to 25 minutes or until puffed and light golden brown. 



Unknown said...

I am sure my husband would like this.

Charlotte Moore

Gourmet Girl Cooks said...

Hope he enjoys it Charlotte!

Karen said...

This looks great! Glad to have you back. I lost my mom 3 years ago, and I can tell you that eventually it will get better. Sad and teary days are part of the process. I pray you have warm and wonderful memories to fill your heart and comfort you.

Gourmet Girl Cooks said...

Thanks so much Karen. <3

BarbP said...

This is simple to make and delicious! I didn't have feta so substituted goat cheese crumbles and it was awesome. Many thanks for another wonderful frittata - we love these!

Gourmet Girl Cooks said...

Thanks happy you enjoyed it! :-)