Description
A simple baked frittata featuring orzo pasta, fresh spinach, and salty feta cheese.
Ingredients
Scale
- 1 cup cooked orzo pasta
- 6 large eggs
- 1/2 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8-inch pie dish or oven-safe skillet.
- In a medium bowl, whisk together the eggs and milk until combined.
- Stir in the cooked orzo, chopped spinach, feta cheese, and Parmesan cheese into the egg mixture.
- Season with salt and pepper. Mix gently.
- Pour the mixture into the prepared pie dish or skillet.
- Bake for 25 to 30 minutes, or until the frittata is set in the center and lightly golden brown.
- Let it cool for 5 minutes before slicing and serving.
Notes
- You can substitute frozen spinach if you thaw and squeeze out all excess water first.
- For a richer flavor, use whole milk instead of regular milk.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 15
- Cholesterol: 180
Keywords: orzo, frittata, spinach, feta, egg bake, baked pasta, quick breakfast