Mediterranean Veggie Frittata with Spinach, Feta, and Tomatoes 🌱

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk the eggs with salt and pepper to taste. Set aside.
3. Heat the olive oil in an oven safe skillet over medium heat. Add the red onion and sauté until translucent, about 3 minutes.
4. Stir in the cherry tomatoes and cook for another 2 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, approximately 1 2 minutes.
6. Remove the skillet from heat and mix in the crumbled feta cheese and fresh basil.
7. Pour the whisked eggs over the vegetables, ensuring an even distribution.
8. Bake the frittata in the preheated oven for 20 25 minutes or until set and golden.
9. Allow the frittata to cool slightly before slicing and serving.

Chef’s Insight

To add an extra touch, finish the frittata with a sprinkle of red pepper flakes for a subtle kick.

Notes

Feel free to switch up the vegetables according to your preferences and what's in season.