“Mediterranean Vegetarian Brunch Delight: Spinach Feta Frittata with Mixed Greens Salad”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 1 cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• For the mixed greens salad:
• 3 cups mixed greens
• 1/4 cup cucumber, sliced
• 1/4 cup bell pepper, sliced
• 1/4 cup Kalamata olives, pitted
• 2 tbsp crumbled feta cheese
• Dressing:
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together eggs, feta cheese, spinach, red onion, cherry tomatoes, dill, and parsley. Season with salt and pepper to taste. Heat olive oil in an oven safe skillet over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the preheated oven and bake for 15 20 minutes or until the frittata is set and lightly golden. Remove from the oven and let it rest for a few minutes before slicing. For the mixed greens salad, combine mixed greens, cucumber, bell pepper, Kalamata olives, and crumbled feta cheese in a large bowl. In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to taste. Drizzle the dressing over the salad and toss to combine.

Chef’s Insight

The balance of flavors and textures in this dish creates a truly satisfying vegetarian brunch experience.

Notes

Serve with whole-grain bread for an even more satisfying meal.