SPINACH FRITTATA | easy, healthy recipe

 

hello my friends it's danny and today

i'm showing you how to make

a clean and delicious spinach frittata

with peppers and feta cheese

this is a super simple recipe that comes

together in

no time and it's perfect for breakfast

lunch or even as a really

light fresh dinner and i really enjoy

adding frittatas to my meal prep as well

because you can eat them cold out of the

fridge or room temperature

and i love knowing that i have an option

in the fridge that is rich in protein

and packed with veggies so to get

started i've got my oven preheating at

425 degrees fahrenheit so the first

thing i like to do is prep

all of my ingredients and for my

vegetables i'm starting with five ounces

of baby spinach now i always buy the

baby spinach

pre-washed in a container just like this

it just makes it so easy and so

convenient

and then from here i just give it a

rough chop i'm going to end up with

about

four cups of chopped up baby spinach so

you could use the spinach or any other

green or any other vegetable you enjoy

really just take this recipe and use it

as your blueprint

using your favorite flavors or whatever

you have on hand

then i have eight ounces of these little

baby bell peppers we love keeping these

in the house as a snack

and i just slice them into thin rings

for the frittata

so i need one cup of that and then

finally a

shallot which is really just a mild

onion and i'm just gonna again

peel that and slice it into nice thin

rings

the only other filling that i'm going to

use is some feta cheese now whenever

you're buying feta

try to buy it in block form like i have

here because it's always going to be

fresher and creamier

because they don't need any anti-caking

agents or anything when they're packing

it

and then from here you just crumble it

up yourself always a great way to get

your hands on the best

feta then for the body of the frittata

i'm using

eight whole eggs i personally recommend

buying

pastured eggs whenever you can these are

not only the most nutritious eggs you

can get your hands on but they are also

the most

delicious and then i'm using eight egg

whites

now i like to add the egg whites just to

keep things a little bit lighter plus it

boosts up the protein and the frittata

but if you prefer you could do all eggs

in which case you would use a dozen eggs

if you're doing the egg whites like i am

what i love to do is buy them

pre-separated just like this

and then you can just measure them out

so eight egg whites would be equivalent

to one cup of egg whites

then i'm adding just a couple

tablespoons of milk you can use

any type of milk you prefer the more fat

in the milk

the richer the frittata is going to be

and then a little bit of salt and a

little bit of black pepper

gently whisk this all together and we

are ready to whip up the frittata

so over at the stove i have a 12 inch

cast iron skillet

heating up over a medium low heat i love

using my cast iron skillet for the

frittata

because it's so durable it's just a

great pan to have on hand it will cost

you about

25 and it will last you a lifetime if

you take good care of it so i am

a huge fan of the cast iron skillet as

the pan starts to heat up

i'm gonna add in a tablespoon of coconut

oil let that melt create a nice thin

coating at the bottom of the pan

and then in go my shallots and my pepper

rings

i'll give that a pinch of salt and we'll

gently toss that around

i'm just going to let this go for about

five to seven minutes i just like for

the veggies

to soften up a bit but they still have a

little bit of a bite to them so i don't

necessarily want them to brown or to get

too

soft then i'm ready for my spinach so

this might look like a lot of baby

spinach going into the pan

but if you've ever worked with fresh

spinach before you know how

quickly it wilts down so you're gonna

see as the spinach hits the heat of the

pan

it's gonna wilt down quickly and it's

gonna end up looking like about a third

of what we actually started with once

you have the veggies right where you

want them

right vibrant in color but nice and

tender then i'm going to give my eggs

one last whisk and pour it right over

the veggie mixture

then i'm just going to finish this with

the crumbled

feta cheese spread it all over the top

so that when you are enjoying your

frittata

you get a little bit with each bite i

let this go for about a minute

just till the sides set up a little bit

and then i'm going to transfer the pan

do this very carefully especially if

you're working with cast iron because it

is heavy

into my 425 degree oven and let that

cook

anywhere between 8 to 12 minutes 10

tends to be

the happy medium now if you guys are

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now you may notice that once your

frittata is cooked

when you pull it out of the oven it's

going to be puffed up in the center just

like mine is

it's totally fine that's just because

when you whisk the eggs

you might have gotten a bit of extra air

in there but you're gonna see

as the frittata cools down that the eggs

flatten back down and it's gonna look

just like this

once your frittata is cool enough to

handle you can cut it up into slices you

could do

four pieces six pieces eight pieces i

did six today but i will say if you were

going to enjoy this as your meal

i find cutting it into fours is just

perfect so you can serve this on its own

you can serve it alongside a nice salad

a sweet potato toast

really whatever turns you on personally

when i'm eating the frittata i love to

top it with a little bit of hot sauce

just to add a little extra kick

it's super light and it's so fresh you

guys have got to give this one a try it

does not get any easier

and or more delicious thanks so much for

watching

i'm danny spees and i'll see you back

here next time with some more

clean and deliciousness cheers

you