If I had to choose one food item to eat for the rest of my life I think I would have to choose eggs. Poached, scrambled, quiche, hard-boiled, soft-boiled, egg pancake….the possibilities are endless, meaning it’s pretty hard to get bored of them. They’re also one of the cheapest animal protein sources and serve as a great last-minute meal when you’ve had a busy day, or when you just don’t feel like expending too much energy in the kitchen.
Of all the different ways to eat eggs, my most favourite is in the form of a frittata (aka crustless quiche) or a quiche. It’s a great way to use up random leftover ingredients or vegetables that may be nearing the end of their life. It takes minimal effort, maybe 5 minutes…10 minutes tops if you’re getting fancy with ingredients. Although it takes some time in the oven, you don’t need to babysit it, so you can use the extra time on more important things.
I also love frittatas because they freeze well and taste even better as leftovers the next day. They can also be eaten cold for those of you that don’t have access to a microwave.
I was inspired by one of my favourite Greek dishes, spanakopita, and I also had a huge container of feta that needed to be used, so I whipped this beauty up and it is now my top choice for frittata flavour combos. Hopefully it will be yours too!
Just a sidenote: If you prefer quiches then you can use this same recipe to fill a 9-inch pie tart. Just bake the tart according to the package, add the filling, and bake away for the same time.
Feta and Spinach Frittata
Makes 4 servings
5 cups raw spinach
5 large eggs
1/3 cup milk
1 cup feta cheese, crumbled
1/4 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1. Preheat oven to 400F. Spray a 9-inch pie plate with oil and set aside.
2. In a medium pot, add 2 tbsp water and spinach. Cover and simmer over low heat until all the spinach has wilted, about 3 minutes. Drain any excess water and set aside to cool.
3. In a large bowl, add eggs and milk and beat with a fork. Add remaining ingredients and whisk gently until mixed through.
4. Add spinach and continue to whisk gently until spinach is evenly mixed through.
5. Pour into pie plate and bake for 35-45 minutes, or until the top becomes nice and brown. Remove and let cool for 5-10 minutes.
NOTE: I always have nightmares of the egg overflowing and messing up my precious oven, so I usually set the pie plate on a baking sheet just in case. Although I’ve made frittatas dozens of times and have yet to have this nightmare become a reality, but I still do it because it’s also easier to remove it from the oven.