Delectable Italian Brunch: Spinach Feta Frittata with Roasted Tomato & Garlic Aioli

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, whisk together eggs, salt, and pepper until well combined. Stir in spinach, feta cheese, Parmesan cheese, and basil. Set aside.
3. In a separate bowl, mix lemon juice, olive oil, garlic, and a pinch of salt to create the garlic aioli.
4. Arrange cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast in the preheated oven for 15 minutes or until they start to shrivel. Remove from oven and set aside.
5. In an oven safe skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Pour the egg mixture into the skillet and cook on the stovetop for about 3 minutes, or until the edges start to set.
6. Transfer the skillet to the oven and bake for 15 20 minutes, or until the frittata is fully set. Remove from oven and let it rest for a few minutes before slicing.
7. Serve the spinach feta frittata sliced into wedges alongside roasted tomatoes and a dollop of garlic aioli.

Chef’s Insight

To achieve the perfect consistency, avoid overmixing the egg mixture.

Notes

Feel free to add more vegetables or cheese according to your preference.