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Six Greens a-Laying Frittata

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Servings: Serves 6

Cook Time: 10 minutes

Prep Time: 15 minutes


8 eggs
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1 Tbsp. minced garlic
1 cup finely chopped baby spinach, loosely packed
1 cup finely chopped arugula, loosely packed
1/2 cup chopped parsley leaves
1/2 cup chopped cilantro leaves
1/4 cup chopped chives
1/4 cup chopped dill
1 Tbsp. olive oil
1/3 cup feta crumbles


1. Whisk eggs, salt, pepper, and garlic together in a large bowl. Add spinach, arugula, parsley, cilantro, chives, and dill to eggs.
2. Preheat broiler. Heat oil in a large nonstick, oven-safe skillet over medium heat. If you don't have an oven-safe skillet, use a regular nonstick skillet and have on hand a 9-inch pie pan sprayed with vegetable cooking spray.
3. Add eggs and cook until almost set, about 3 to 4 minutes. Lift edges and tip skillet slightly to allow any uncooked eggs to flow underneath. Remove from heat.
4. Sprinkle frittata with feta and broil 4 to 5 minutes until eggs are thoroughly cooked. If using pie pan, slide frittata from skillet into pie pan, then broil.
5. Cool frittata slightly in pan, then transfer to a plate. Cut into wedges. Serve hot, at room temperature, or cold.
Source: Hannaford fresh Magazine, November - December 2013

Nutritional Information

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

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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