Food,  Meat & Eggs

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

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 


  1. Preheat the oven broiler.
  2. In a mixing bowl, whisk together the eggs, milk, salt and pepper- set aside. 
  3. In a large skillet, heat the oil and add the onion and garlic and stir until the onions soften. 
  4. Add the spinach and stir occasionally until the spinach begins to wilt. 
  5. Add the tomatoes and stir for about a minute before adding the egg mixture to the pan.
  6. Cook until the frittata is set on the bottom and around the edges, about 4 minutes. 
  7. 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. 
  8. When the eggs are almost cooked, scatter with feta cheese and place the skillet under the broiler. Broil until light golden brown.
  9. Let the frittata rest for at least 5 minutes before cutting into wedges and serving.


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