This delicious frittata with spinach and tangy feta is one of the easiest ways we know to get folks to eat their spinach—and like it!
What You Need
Original recipe yields 6 servings
1 tsp. oil
1 small red onion, chopped
1 pkg. (5 oz.) baby spinach leaves
6 egg s
1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
2 tsp. dried Italian seasoning
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat oven to 350°F.
Heat oil in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in spinach; cook and stir 2 min. or just until spinach is wilted.
Whisk eggs, mayo and Italian seasoning in large bowl until blended. Add cheese and spinach mixture; mix well. Pour into 9-inch pie plate sprayed with cooking spray.
Bake 30 to 35 min. or until knife inserted in center comes out clean.
This flavorful frittata can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in 350ºF oven 5 to 10 min. or just until warmed.
Substitute MIRACLE WHIP Dressing for the mayo.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 4g
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.