This Spinach, Tomato, and Feta Cheese Frittata is such a good breakfast to make ahead! Bake everything in one dish, then reheat the squares throughout the week.
BE PICTURED IN; CHARACTERIZED IN:
Think of frittata as an Italian cousin of the French omelette, with a few notable differences.
Frittatas are typically cooked on the stovetop and either flipped in a pan or finished in the oven. To make life easier, I took some liberties and eliminated the step of turning the stovetop.
In this recipe, all the ingredients go into a casserole dish and then straight into the oven. The preparation itself is quick – just quickly cook the ingredients for the filling and mix them into the eggs – but the time in the oven is a little longer. Cooking slowly and gently in the oven helps bring out the best texture in the frittata.
Another benefit of a baked frittata is that it can be made ahead of time and individual squares can be reheated in the microwave for an easy to-go breakfast. With eight portions from the pan you can have breakfast all week!
This also makes an excellent prep brunch recipe. Just add a salad, some crusty bread and a bowl of fruit and you’ll be ready to relax when guests arrive.
Make-ahead frittata squares with spinach, tomatoes, and feta
ingredients
-
butter (for the casserole dish)
-
2 tablespoon olive oil
-
1 pint cherry tomatoes
-
1 bunch spring onionsthinly sliced
-
5 ounces (approx 3 1/2 packed up cups) Infant spinach leaves
-
1/2 Cup whole milk
-
1/2 Cup sour cream
-
12 big eggs
-
3/4 teaspoon Saltdivided
-
1/8 teaspoon fresh ground black pepper
-
1 cup (approx 5 ounces) decay feta cheese
-
3 tablespoon chopped fresh parsley
method
-
Preheat oven to 350°F:
Butter a 2 quart casserole dish.
-
Cook Vegetables:
In a large skillet over medium-high heat, heat the olive oil. Add the tomatoes and cook, stirring frequently, for 2 minutes or until they are just beginning to soften but are not falling apart. Pour into a separate bowl and set aside.
Add the scallions to the pan and cook for about 1 minute or until tender. Stir in the spinach and 1/4 teaspoon salt. Cook, stirring frequently, until the spinach wilts. Remove the pan from the stove and let it cool for a few minutes.
Stir in the crumbled feta cheese.
-
Whisk egg mixture:
In a large bowl, gradually whisk the milk with the sour cream until smooth. Beat in the eggs, 1/2 teaspoon salt and pepper.
-
Assemble and bake the frittata:
Pour the spinach filling from the pan into the casserole dish and pour the egg mixture over it. Scatter the tomatoes over the eggs so they are sticking out and sprinkle with the parsley.
Bake for 40 to 45 minutes or until eggs are set. You can check this with a paring knife inserted in the center. the eggs should be set and no longer runny.
-
Surcharge:
Allow the frittata to cool for at least 10 minutes and cut into 9 portions. Store leftovers in the fridge for up to a week and reheat in the microwave.
| nutritional information (per serving) | |
|---|---|
| 234 | calories |
| 17g | Fat |
| 7g | carbohydrates |
| 14g | protein |
