Spinach and Cheese Frittata with Dill

Love this easy, quick & nutrient-rich way to boost the leafy greens in your diet. As an added bonus, cooking this frittata in a cast iron pan boosts iron intake, because some of the iron in the pan leaches into the food during cooking process. If you’re using frozen spinach, make sure to first defrost it in the microwave and then wring out excess water. If you’re cooking this recipe with an infant in mind, use low-sodium cheeses and omit the salt.

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Spinach and Cheese Frittata with Dill

Spinach and Cheese Frittata with Dill

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Yield: 4

Author: Malina Malkani

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Love this easy, quick and nutrient-rich recipe as a convenient and tasty way to boost the amount of leafy greens in your diet. To bump up iron intake, cook this Spinach and Cheese Frittata with Dill in a cast iron pan!

Ingredients

• 9 eggs
• 3 tablespoons milk
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese (reserving a little extra to sprinkle on top)
• 1 teaspoon dill weed (dried)
• (1/2 teaspoon Kosher salt - omit if serving to an infant)
• 1/8 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 1 clove garlic (minced)
• 10 ounces spinach (fresh or frozen)

Instructions

1. In a medium bowl, whisk the eggs, milk, cheeses, dill, salt and pepper and set aside.
2. In a 10-inch cast iron, oven-safe skillet, heat the olive oil over medium heat and sauté the onion for about 5-6 minutes or until translucent. Add garlic and sauté for another minute or until fragrant.
3. Add the spinach - if using previously frozen, stir until combined well with onions and garlic. If using fresh, add a little at a time and stir until it all cooks down and fits into the skillet.
4. Pour the egg mixture into the skillet and lift the vegetable mixture until eggs are evenly distributed under and around them evenly throughout the pan.
5. Sprinkle the reserved extra cheese evenly across the top.
6. Turn down heat to low, cover and cook for 15 minutes, or until frittata is set around the sides but still jiggly in the middle.
7. Transfer to the top portion of the oven and broil for about 4 minutes or until top is lightly browned. Remove from oven, cool slightly and serve.
8. Once cooled, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Notes

If you’re cooking this recipe with an infant in mind, use low-sodium cheeses and omit salt.

Nutrition Facts

Calories

292

Fat

21

Sat. Fat

7

Carbs

7

Fiber

2

Net carbs

5

Sugar

2

Protein

19

Sodium

349

Cholesterol

381

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https://www.malinamalkani.com/recipes/spinach-and-cheese-frittata-with-dill

Spinach, egg, cheese, dill frittata

Breakfast, Gluten Free, Baby-friendly

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