Filled with baby spinach, plum tomatoes and crumbled feta, it's hard to believe this tasty frittata takes just 20 minutes to prepare for the oven.
What You Need
Original recipe yields 8 servings
1 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped seeded plum tomatoes
1 pkg. (6 oz.) baby spinach leaves
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. milk
10 eggs, beaten
1 container (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 tsp. black pepper
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Let's Make It
Heat oven to 350°F.
Heat oil in large ovenproof skillet on medium heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes; stir. Cook 2 min., stirring frequently. Stir in spinach; cook 6 min. or just until spinach is wilted, stirring frequently. Remove from heat.
Mix Neufchatel and milk in large bowl until blended. Stir in eggs. Add feta and pepper; mix well. Pour over vegetable mixture in skillet.
Bake 35 to 40 min. or until knife inserted in center comes out clean.
Pair with a colorful fruit salad.
Sprinkle with chopped fresh rosemary or thyme before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.