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Picture of Spinach and Feta Frittata Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1217 kcal 61 %
  • Fat 92 g 142 %
  • Saturated 32 g 158 %
  • Carbs 22 g 7 %
  • Fiber 6 g 22 %
  • Protein 75 g 151 %
  • Cholesterol 1694 mg 565 %
  • Sodium 1884 mg 79 %
  • Calcium 1010 mg 101 %
  • Magnesium 205 mg 49 %
  • Potassium 1666 mg 35 %
  • Iron 14 mg 77 %
  • Zinc 10 mg 87 %
  • Phosphorus 1329 mg 190 %
  • Vitamin A 1508 µg 168 %
  • Vitamin C 42 mg 47 %
  • Thiamin (B1) 0 mg 41 %
  • Riboflavin (B2) 3 mg 246 %
  • Niacin (B3) 3 mg 16 %
  • Vitamin B6 2 mg 122 %
  • Folate equivalent (total) 525 µg 131 %
  • Vitamin B12 6 µg 241 %
  • Vitamin D 10 µg 65 %
  • Vitamin E 12 mg 81 %
  • Vitamin K 727 µg 606 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spinach and Feta Frittata Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped (about 2 tablespoons)
  • 1 medium clove garlic, finely chopped (about 1 teaspoon)
  • 1 (5-ounce) bag baby spinach
  • 1 tablespoon finely chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 10 eggs, beaten
  • 1/4 cup milk
  • 3/4 cup (about 3.5 ounces) crumbled feta
  • Sliced scallions (optional)

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