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Spinach, Radish & Feta Frittata

Radishes are such an underused vegetable and I want to fix that! Time to move it out of the salad bowl and make it a star ingredient in an entrée!

What you need:

  • About 2 – 3 cups fresh spinach leaves
  • 2 – 3 medium winter radishes, chopped into triangle pieces
  • 1 onion, sliced
  • Israeli Za’atar seasoning or dried thyme
  • Dash of apple cider or flavored vinegar
  • 8 eggs
  • 1/2 cup yogurt or milk
  • Oil, salt & pepper
  • Crumbled feta

Preheat oven to 350° F.

In a cast iron skillet (or another ovenproof pan) heat a glug of oil over medium-high heat. Place all the radish pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3 – 5 minutes until they begin to caramelize.

Toss in onions and a dash of vinegar to the pan. Cook until onions become soft, about another 5 – 8 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a 1/2 tsp of Za’atar seasoning to the radishes and add in the spinach. Cook until spinach has cooked down and has shrunk by 2/3 in volume.

Pour the egg mixture over the spinach and radishes. Crubmle the feta on top and sprinkle more Za’atar seasoning on top. Bake for about 15 minutes, until the center is firm with a little jiggle. It should not be runny. Let cool for 10 minutes in the pan, then cut to serve.

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