Spinach Tomato and Feta Frittata
You can basically add anything into a frittata from meat to veggies and cheese. This one in particular is a mix of Mediterranean inspired flavors- spinach, tomato, and feta.
Spinach Tomato and Feta Frittata
Ingredients:
4 large eggs
1/4 cup milk
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chill pepper
3 tbsp oil
1/2 of a small onion, minced
small handful of spinach, chopped
1 tomato, diced
3 tbsp feta, crumbled
4 large eggs
1/4 cup milk
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chill pepper
3 tbsp oil
1/2 of a small onion, minced
small handful of spinach, chopped
1 tomato, diced
3 tbsp feta, crumbled
Method:
- Preheat the oven broiler.
- In a mixing bowl, whisk together the eggs, milk, salt and pepper- set aside.
- In a large skillet, heat the oil and add the onion and garlic and stir until the onions soften.
- Add the spinach and stir occasionally until the spinach begins to wilt.
- Add the tomatoes and stir for about a minute before adding the egg mixture to the pan.
- Cook until the frittata is set on the bottom and around the edges, about 4 minutes.
- While the frittata is cooking, use a spatula to lift one edge of the frittata and tilt the pan a little so the uncooked eggs flow under the set edge to set as well.
- When the eggs are almost cooked, scatter with feta cheese and place the skillet under the broiler. Broil until light golden brown.
- Let the frittata rest for at least 5 minutes before cutting into wedges and serving.