Green Frittata with Spring Onion and Goat Feta
Green Frittata with Spring Onion and Goat Feta
If you don’t have spinach you could substitute kale, broccoli, mustard green, arugula, etc. Also I make this frittata using whole eggs or just egg whites OR I'll do 2 whole eggs and 4 egg whites. Up to you.
2 TB olive oil or butter
6 large eggs or 8 egg whites
1 medium spring onion or small yellow onion, peeled and thinly sliced
sea salt
freshly ground black pepper
2 heaping TB of green puree *see instructions below.
3 TB goat or regular feta
* All I do to make the puree is sauté some greens in a skillet with a little olive oil, a little chopped garlic (optional) and a nice pinch of sea salt until greens are just tender but still green in color. Squeeze a touch of fresh lemon juice at the end, cool greens a bit and then blend everything in a high speed blender or food processor with a splash more olive oil if needed until smooth. Done. Keeps a good few days in an airtight container in the fridge.
Preheat your oven to 375°.
In a small bowl, whisk the eggs or egg whites, greens puree, a nice pinch of sea salt and a few turns of freshly milled black pepper. Set aside.
In a 9-inch cast-iron or ovenproof skillet over medium flame, heat the olive oil or butter, the onion and another pinch of salt. Sauté, stirring with wooden spoon, until the onion starts to soften, about 5 minutes.
Turn down the heat to a medium-low flame, add a little bit of butter or oil to the pan to coat, and then add the egg mixture. Stir around with a spatula for a few minutes, until the eggs are just beginning to cook. Then stop stirring and let eggs begin to set on the bottom. Sprinkle the feta cheese over the top of the eggs evenly. Place the skillet in the oven and bake for about 8 to 10 minutes, or until set. Enjoy hot or at room temperature.
