Today’s Recipe: Spinach, Tomato & Feta Frittata

Have a craving for loaded eggs, but short on time? This frittata is a snap to put together, and the best part is that it’s baked, so it’s as simple as sautéing some onions, whipping up some eggs, and tossing the skillet in the oven. Twenty minutes later, you have a skillet full of oh-so-flavorful eggs to start your morning on the right foot.



8 eggs
1/4 cup milk
1 tomato, diced (about 1/2 cup)
3 ozs feta cheese, crumbled (about 1/3 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1/4 t salt
1/8 t pepper
2 T butter
1/4 cup minced onion
1 garlic clove, peeled and minced (about 1 t)
2 ozs fresh spinach, torn into pieces (about 2 cups)

1. Preheat oven to 400°F and move a rack to center of oven.
2. In a medium bowl, combine eggs and milk; mix until smooth. Stir in tomato, feta, Parmesan, salt, and pepper. Mix well and set aside.
3. In a 9” cast-iron skillet (or a 9” oven-safe skillet), melt butter over medium heat. Add onion and garlic and cook, stirring frequently, until onions are soft (about 5 minutes).
4. Add spinach, and continue to cook, just until spinach has wilted. Remove from heat, brush extra butter up the sides of the skillet to prevent the eggs from sticking, and pour egg mixture into skillet.
5. Gently stir to disperse ingredients, then place skillet in oven and bake, uncovered for 20–22 minutes, or until eggs are set in the middle.
6. Cool frittata for 5 minutes, then slice into wedges and serve.


Leave a comment 2 Comments

  1. Krista says:

    I am always looking for new breakfast recipes, because it seems like we always eat the same things for breakfast. This sounds so yummy and will work perfect in my house. I can get it started and in the oven before I get the boys up in the morning. With it being so simple and easy, it won’t make my mornings more chaotic and we get a yummy breakfast.

  2. Winnie Nielsen says:

    Another winning recipe for a cast iron skillet! I never think about doing something like this for dinner but it is a great idea and one I will try soon.

Leave a Comment

Your email address will not be published. Required fields are marked *