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Feta And Spinach Frittata Sandwiches

Heart.Foods's picture
These open face frittata sandwiches made with egg and spinach is a healthy meal that is best served hot and fresh from the skillet. Cooked together with eggs and feta cheese, these spinach frittatas are filling and nutrtious when served atop pita bread with a helping of homemade tomato sauce or fresh salad.
Ingredients
  Fresh spinach/1 package, 10 ounce / 300 gram frozen spinach, defrosted and well drained 1 Pound (500 gram)
  Eggs 2
  Egg whites 10
  Pepper 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Chopped fresh dill 45 Milliliter (3 tablespoon)
  Feta cheese 2 Ounce, rinsed and crumbled (60 gram)
  8 inch pita bread 6
  Cooked salad dressing/Commercial / homemade tomato sauce 175 Milliliter (3/4 cup)
Directions

Trim spinach and wash well.
Place in skillet just with water that is clinging to leaves.
Cook, turning with tongs, until wilted.
Squeeze gently.
Chop coarsely.
(Chop defrosted frozen spinach if you are using it.) 2.
In large bowl, beat together eggs, egg whites, pepper, nutmeg and dill.
Add spinach and feta and combine well.
Brush 8-inch/20 cm skillet with oil.
Add about 1/2 cup/125 mL egg mixture and cook until bottom is set — about 4 or 5 minutes.
Loosen eggs, slip onto plate and flip back into pan.
When cooked, remove to plate and reserve.
Repeat until you have 6 frittatas and all egg mixture has been used.
Open pita breads at top and place frittata in each one.
Smear with a few spoonfuls of tomato sauce.
Serve warm or at room temperature.

Recipe Summary

Cuisine: 
American
Dish: 
Sandwich
Servings: 
6

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