Spinach And Feta Frittatas With Tomatoes And Bacon – a delicious recipe with olive oil, Spanish onion, baby spinach, eggs, ricotta cheese, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350u00b0F. Grease 6 (8 oz) ramekins. Arrange on a baking tray.
2
Heat oil in a large frying pan over medium heat. Cook onion, stirring, until softened. Remove from pan. Add spinach and cook, stirring, until wilted. Let cool for 5 mins then squeeze excess moisture from spinach and chop coarsely.
3
Whisk eggs lightly until combined. Stir in onion, spinach and cheese. Season then pour into dishes. Bake for 30 mins, or until set. Let stand for 15 mins.
4
Increase heat to 425u00b0F.
5
Arrange bacon, in a single layer, on a large baking tray. Bake for 5 mins. Place tomatoes on a separate baking tray and toss with a little olive oil. Bake with bacon for another 3 mins, or until bacon is browned and tomatoes begin to soften.
6
Serve frittatas with bacon and tomatoes.
1226
kcal
Calories
88
g
Fat
22
g
Carbs
89
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None medium Spanish onion, finely chopped, 36 oz baby spinach, 8 None large eggs, and more.
Yes, Spinach And Feta Frittatas With Tomatoes And Bacon falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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