Greek Frittata with Spinach, Grape Tomatoes & Feta
Directions
- 1Wash and dry spinach.
- 2Wash and halve tomatoes.
- 3Heat a skillet over medium heat.
- 4Peel and small dice onion.
- 5Peel and mince garlic.
- 6Coat bottom of skillet with oil.
- 7Add onion and, stirring frequently, cook until softened, 3-4 minutes.
- 8In a medium bowl, whisk together eggs, oregano, salt, and pepper.
- 9Preheat oven to broil and position rack about 4 inches from the top.
- 10Add garlic and tomatoes to skillet.
- 11Stir to combine and cook for 1-2 minutes.
- 12Add spinach and stir to combine.
- 13Spread out ingredients evenly in the skillet.
- 14Pour in egg mixture.
- 15As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath.
- 16Cook until bottom and sides are firm but the top is still runny, 6-8 minutes.
- 17Sprinkle feta over top.
- 18Place skillet in the oven under the broiler until the top is set, 2-3 minutes.
- 19To serve, cut frittata into wedges and place on a plate.
- 20Enjoy!
Ingredients
- 5 oz baby spinach
- 4 oz crumbled feta cheese
- 12 eggs
- 2 cloves garlic
- 1 pint grape tomatoes
- 1 medium red onion
- black pepper
- extra virgin olive oil
- dried oregano
- salt
Equipment
chef's knifecolandercutting boardgarlic press (optional)measuring spoonsmixing bowlssalad spinner (optional)spatulastainless steel or cast iron skilletwhisk or fork
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