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Gluten Free Spinach and Feta Frittata

Gluten Free Spinach and Feta Frittata

Gluten Free Spinach and Feta Frittata

Hey everyone, crazy how it is almost the end of the year, right? Pretty soon it will be November and time to start buying gifts for friends and family. This weekend, the Sunday Supper group has some awesome recipes that are delicious and budget friendly! So whether you’re preparing to save up for the holidays, or want to save up some money in a rainy day fund (which is ironic because it has been raining a ton as I’ve been writing this). These recipes are affordable, yet don’t skimp on flavor or presentation.

I was super excited to host this event, as it’s super relevant for someone who is gluten free. If you’ve gone shopping for gluten-free food, then you know what I’m talking about. Gluten free food can be pricey, so I’m really excited to see all the recipes that people come up with, and am super excited for the amount of gluten free recipes this week!

Also, thank you to my co-host this week, David! Be sure to check out his post!

Today I wanted to share one of my favorite things to make for a group of four for breakfast or dinner: frittatas. What is a frittata you may be asking? Well, it’s an Italian egg dish similar to an omelette or quiche, only it’s slowly cooked in the oven. I love the combo of spinach and feta, so that I what I decided to share with you all today! It’s also a really cheap dish that only needs eggs, a little milk, some cheese and spinach!

Ingredients:
1/2 yellow onion
2 garlic cloves
1 cup fresh chopped spinach
1/4 cup crumbled feta
6 eggs
1 tbsp milk
5 basil leaves
1 tsp salt
1 tsp ground black pepper

Instructions:
Chop the onion and dice the garlic. Preheat the oven to 375, and add 1 tbsp oil to a round pan. Place the pan on the stove and turn the oven onto medium low. Cook the onion and garlic until the onion is soft. Add the spinach into the onions.
Whisk the eggs and milk together. Pour into the spinach mix and stir until combined. Sprinkle the cheese over the eggs. Chop the basil and sprinkle over top the eggs with the salt and pepper. Cook for 3-5 minutes, or until the edges of the eggs can separate from the pan. Transfer it to the oven and bake for 10 minutes. Carefully remove from the frittata from the pan, cut, and serve.

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Alison

Alison

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