Carolina Kitchen: Spinach and feta frittata

Photo: WLOS staff

By Foothills Wellness Center's Dr. Joseph Picone and Chef Melissa LeRoy


  • 1/2 package frozen spinach, thawed, squeeze out water
  • 1 cup onion, chopped
  • 1/2 cup fresh mushrooms, sliced (optional)
  • 1/2 cup uncured turkey bacon, chopped (optional)
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup mozzarella cheese
  • 6 -7 eggs, beaten
  • 1 tablespoon olive oil
  • salt and pepper, to taste


  • Preheat oven to 350 degrees.
  • Cook onion and turkey in olive oil in a medium skillet. I used my cast iron skillet!
  • Add mushrooms and cook for about 1 minute.
  • Add the spinach and cook until warmed through.
  • Grease a 9? casserole dish with cooking spray or you can simply place everything in the cast iron skillet and place in oven.
  • Put the vegie mixture in the bottom of the casserole dish.
  • Add crumbled feta to the eggs and pour over.
  • Top with mozzarella cheese.
  • Bake at 350F for approx. 30 minutes, or until the eggs are solid.