If you are looking for an easy recipe for a healthy breakfast that you can prepare within few minutes here is a great recipe for easy one pan spinach and feta frittata. I will call them “The Spanakopita Muffins” as their taste reminds me of my grandma’s spanakopita! And this is such a quick and easy recipe which my whole family loves for either breakfast or quick dinner, so without any further ado lets get started.
WHAT YOU WILL NEED
- Spinach. Spanakopita is made traditionally with spinach but you can use any green leafy vegetables that you like such as spinach, baby kale and baby chard to get some variety. You can use any combination of those or just baby spinach. Up to you! If you like another great vegetarian recipe with green leafy vegetables you should try “spanakorizo“, another traditional Greek recipe which Panos loves.
- Feta cheese. Do not substitute with any other cheese. It’s perfectly salty so you don’t even need to add any sea salt.
- Green onions. It adds a sweet flavor on the final dish.
- Aromatics. Fresh mint and dill add a lot of aroma in this recipe so do not skip.
- Eggs. You might think that those are a lot of eggs. Indeed we use 8 eggs but keep in mind that this recipe makes 8 portions.
- Extra virgin olive oil to sauté the vegetables.
- Oats. You just need a couple of tbsp to bind the mixture.
How to serve to babies
This is a great recipe for baby led weaning as you can serve it to a baby from 6+ months. Feta can be salty for babies though so if you want to serve this to a baby you can substitute with any other low sodium cheese. Goat cheese or ricotta would be perfect here. Just make sure that you a couple more tbsp of oats. Alternatively you can place the feta under running water for some time to decrease the sodium amount. Just make sure that you pat with a paper towel before you add to the frittata.
Which pan to use
In order to make your life easier I would suggest to use a pan that goes from the stove top to the oven. I used my beloved cast iron pan and I didn’t even use any mixing bowl as I cracked the eggs directly into the pan. Really it doesn’t get easier than that. Obviously you can use a regular pan to sauté the vegetables and then use a baking sheet to cook the frittata. It is up to you.
“You don’t even need a mixing bowl! Just one pan”
For more easy and quick breakfast ideas don’t forget to take a look at my:
Easy one pan spinach and feta frittataCourse: BreakfastDifficulty: Easy
5 oz (141.75 grams) spinach, finely chopped
3 green onions, finely chopped
5 oz (141.75 grams) feta, crumbled
2 tbsp rolled oats
1 tbsp mint, finely chopped
1 tbsp dill, finely chopped
2-3 tbsp olive oil
Pepper to taste
- Preheat your oven at 370F (187.78 degrees Celsius)
- Over medium heat, in a pan that goes in the oven, heat up the oil and sauté the spinach and green onions until wilted
- Remove from the heat and add the mint, dill, rolled oats and feta and pepper and stir to incorporate
- Let it cool for 5 min
- Crack the eggs in the pan (no need to use any separate bowl) and stir with a wooden spoon
- Place in your oven and bake for 20 min or until the frittata has set