Spinach and Feta Frittata With Smoked Salt |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My favorite Frittata. I love smoked salt. I prefer the applewood smoke variety for this recipe because it will remind you of a high quality bacon without the bacon! I leave the salt and pepper amonts to taste because salt and pepper can be so varied depending on what you like or your dietary needs. Ingredients:
1 lb of fresh baby spinach, cooked and drained |
1 large shallot, minced |
2 garlic cloves, minced |
2 teaspoons chives, minced |
3 eggs |
3/4 cup egg white |
1/2 cup light sour cream |
1/2 cup crumbled feta |
1/2 cup low fat mozzarella, shredded |
1 -2 teaspoon of smoked salt (personal preference) |
1/2-1 teaspoon fresh black pepper |
2 medium tomatoes, ripe and diced |
Directions:
1. Preheat oven to 375.
2. Sautee the minced shallot and garlic on medium heat until golden and sweet. Set aside and sautee spinach for a few minutes until it can be drained. Drain the spinach very well.
3. Mix spinach with shallot and garlic mixture and put into a large oven safe dish that you would use for any quiche or frittata.
4. Sprinkle the chives and half of the smoked salt over the spinach mixture.
5. Mix the eggs and egg whites very well with whisk, season with smoked salt and pepper to taste.
6. Add sour cream and mix until smooth.
7. Sprinkle crumbled feta over spinach mixture.
8. Pour egg mixture over spinach, feta mixture and jiggle pan to even out.
9. Dice tomatoes and place on top. Sprinkle with a little smoked salt.
10. Finally sprinkle top with a little chives and mozzarella cheese.
11. Bake for 25-30 minutes or until eggs are barely firm and cheese is golden.
12. Enjoy!
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