Breakfast Frittata With Freekeh, Spinach And Feta


  • 1 tablespoon olive oil
  • 6 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch fresh spinach, stems removed
  • Kosher salt and freshly ground black pepper
  • ¾ cup freekeh
  • 8 large eggs, whisked together
  • 4 tablespoons chopped fresh mint
  • 4 tablespoons chopped fresh dill
  • 8 ounces crumbled feta cheese


Warm the olive oil in a large frying pan over medium heat. Add the green onions and cook, stirring occasionally until soft, 3 minutes. Add the garlic and cook 1 minute. Add the spinach and cook, tossing occasionally, until it wilts slightly, 1 to 2 minutes. Season with salt and pepper and let cool.

Place the freekeh in a bowl and add 1 cup boiling water and stir together. Let sit 5 minutes.

Preheat an oven to 375F.

In a large bowl, combine the spinach mixture, the freekeh, eggs, mint, dill and feta. Stir together. Pour into an oiled 8 X 8-inch pan and bake in the oven until a knife inserted into the center comes out clean, 35 to 45 minutes.

Cut into squares and serve.

Number of servings (yield): 9

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