Wednesdays Unplugged – Spinach and Feta Frittata


"If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome. ~ Anne Bradstreet



NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


Last Saturday we played tourist with our daughter, son and grandkids… parked at Fort Snelling and rode the LRT into downtown Minneapolis. What I like best about exploring a city is experiencing it on a personal level by walking. Of course walking with kids is kind of like herding cats, but this wasn't many blocks… it was perfect. We started in the amber box at the Guthrie Theater and of course had to go out onto the neverending bridge… had lunch at the Old Spaghetti Factory (where we hadn't eaten for over 20 years but it was great with kids!) and ended at Mill City Museum. In addition to the usual attractions they had a visiting artist who guided the kids in creating treasure boxes… held their attention for a long time, until it was time for the artist to go home!

Breakfast for dinner is always a hit on Wednesday nights, and in addition to pancakes last week I made a delicious spinach and feta egg bake from The Best Casserole Cookbook Ever by Beatrice Ojakangas who we knew when we lived in Duluth over 25 years ago. It also made great leftovers, both hot and cold.
  • 2 tablespoons butter, plus extra for the dish Frittata2
  • 1 medium bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cups baby spinach leaves
  • 1/2 cup milk
  • 8 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese
  • 1 medium tomato, chopped, for garnish
  • 1 tablespoon chopped fresh basil for garnish

Preheat oven to 350 degrees F. Butter a 9-inch pie pan.

In a medium skillet, melt the 2 tablespoons butter and add the bell pepper and onion. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.

In a medium bowl, whisk together the milk, eggs, salt and pepper. Stir in the cheese and the vegetable mixture. Pour into the pie pan.

Bake, uncovered, for 30-35 minutes, or until the eggs are set in the center and the edges are lightly browned. Let stand for 5 minutes. Garnish with tomato and basil, cut into wedges, and serve.

Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor Who Cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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