Oven-Finished Frittata with Spinach and Feta
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the same oven-finished frittata method, with a generous amount of wilted, squeezed spinach, oregano and crumbled feta replacing the red pepper and hard cheese; less salt is added since feta is already salty. It's a lighter-tasting, herby take on the red pepper and spinach frittata.
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Method
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Why this label?
19 g protein for 309 kcal = 6.1 g per 100 kcal, so protein gives about 25% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 3.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm ovenproof non-stick frying pan
- large bowl
- whisk or fork
- heatproof silicone spatula
- oven gloves
- instant-read thermometer
- chopping board and knife
- plate or board for serving
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 19 g |
| Carbohydrate | 9 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 22.2 g |
| of which saturates | 8 g |
| Fibre | 2.4 g |
| Salt | 1.45 g |
Protein per 100 kcal
6.1 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
