Frittata with Spinach, Tomatoes, and Feta Cheese
Dive into the flavors of the Mediterranean with this delicious Frittata with Spinach, Tomatoes, and Feta Cheese. It's a perfect dish for any time of day, packed with fresh vegetables, protein, and the tangy taste of feta that will transport your taste buds to a sunny seaside café.
Equipment
- Medium mixing bowl
- Whisk
- 10-inch ovenproof skillet
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 6 large eggs approx. 300g
- 2 cups fresh spinach 60g
- 1 cup cherry tomatoes, halved 149g
- 3/4 cup crumbled feta cheese 113g
- 1/4 cup milk 60ml
- 2 tbsp olive oil 30ml
- 1/2 tsp salt 2.5g
- 1/4 tsp black pepper 0.5g
- 1/4 tsp dried oregano 0.5g
- 1 small onion, diced approx. 110g
- 2 cloves garlic, minced approx. 6g
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well combined.
- Heat olive oil in a 10-inch ovenproof skillet over medium heat. Sauté the diced onion until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant.
- Stir in the fresh spinach and cook until it just begins to wilt, approximately 2 minutes.
- Scatter the halved cherry tomatoes over the spinach and let them warm through for about a minute.
- Pour the egg mixture into the skillet, ensuring it spreads evenly over the vegetables. Sprinkle the crumbled feta cheese on top.
- Cook on the stove for about 4-5 minutes until the edges of the frittata start to set.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before slicing into wedges and serving.
Notes
For a fluffier frittata, consider adding an extra splash of milk or a dollop of Greek yogurt to the egg mixture.
Feel free to swap out the spinach for kale or another leafy green if preferred.
This frittata can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead breakfast or lunch option.
If you're looking to add a bit more protein, diced cooked chicken or turkey can be a great addition to this dish.
Always ensure your skillet is ovenproof before using it in the oven to prevent any accidents or damage.