= Recipe =

 * '''Serves:''' 4
 * [[http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-feta-frittata-recipe.html|Source]]

== Ingredients ==
 * 2 Tablespoons extra-virgin olive oil
 * 1 bunch scallions, diced
 * mushrooms (optional)
 * 1 5-oz package baby spinach
 * Kosher salt
 * Freshly ground pepper
 * 8 large eggs
 * 3/4 cup water
 * 4 Tablespoons breadcrumbs
 * 1/2 cup crumbled feta cheese

== Instructions ==
 1. Preheat the oven to 450 degrees F. 
 2. Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. 
 3. Add the scallions, mushrooms and spinach and cook, stirring, until wilted, about 4 minutes. 
 4. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. 
 5. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. 
 6. Add the egg mixture and feta to the skillet and stir to combine. 
 7. Sprinkle with the remaining 2 tablespoons breadcrumbs. 
 8. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
 9. Slide the frittata onto a serving plate and cut into wedges. 

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 285 cal        ||
|| '''Fat'''                || 24.1 g          ||
|| '''Saturated Fat'''      || 7 g          ||
|| '''Cholestorol'''        || 439.7 mg         ||
|| '''Sodium'''             || 411.8 mg         ||
|| '''Carbohydrates'''      || 7.5 g          ||
|| '''Sugars'''             || 2.5 g          ||
|| '''Fiber'''              || 0.8 g          ||
|| '''Protein'''            || 16.7 g          ||

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CategoryRecipesBreakfast