This frittata with spinach, tomatoes, and feta cheese is such a great make-ahead breakfast! Bake multi functional dish, then reheat squares through the week.
Think of frittata as an Italian cousin to the French omelet, with a couple of notable variations.
Instead of folding the omelet across the filling because the French do, Italian frittatas combine the eggs and filling collectively from the beginning after which bake them collectively in a single dish. It’s a bit of like an open-faced omelet that may feed the entire household!
Frittatas are often cooked on prime of the range, and both flipped over within the skillet or completed within the oven. To make life simpler, I’ve taken some liberties and eradicated the stovetop flipping step.
With this recipe, all of the components go right into a baking dish after which straight into the oven. The preparation itself is fast – simply rapidly cook dinner the filling components and blend them into the eggs – whereas the time within the oven is a bit longer. Slow and delicate oven-cooking helps deliver out the most effective texture within the frittata.
One different benefit of a baked frittata is that it may be made forward, and particular person squares may be reheated within the microwave for a simple grab-and-go breakfast. With eight servings from the pan, you might have breakfast for the entire week!
This additionally makes a stellar make-ahead brunch recipe. Just add a salad, some crusty bread, and a bowl of fruit and you’re able to calm down when friends arrive.
Frittata Squares with Spinach, Tomatoes, and Feta Recipe
- Butter (for the baking dish)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 bunch scallions, thinly sliced
- 5 ounces (about three half packed cups) child spinach leaves
- half cup complete milk
- half cup bitter cream
- 12 giant eggs
- three/four teaspoon salt, divided
- 1/eight teaspoon freshly floor black pepper
- 1 cup (about 5 ounces) crumbled feta cheese
- three tablespoons chopped contemporary parsley
1 Preheat the oven to 350F. Butter a 2-quart baking dish.
2 Cook the greens: In a big skillet over medium warmth, warmth the olive oil. Add the tomatoes and cook dinner, stirring typically, for two minutes, or till simply beginning to soften however not but falling aside. Transfer to a separate dish and put aside.
Add the the scallions to the pan and cook dinner for about 1 minute, or till softened. Stir within the spinach and 1/four teaspoon of salt. Cook, stirring typically, till the spinach wilts. Remove the pan from the warmth and funky for a couple of minutes.
Stir within the crumbled feta cheese.
three Whisk egg combination: In a big bowl, steadily whisk the milk into the bitter cream till easy. Whisk within the eggs, half teaspoon of salt and pepper.
5 Assemble and bake the frittata: Transfer the tomato and spinach filling into the baking dish and pour the egg combination over prime. Scatter the tomatoes on prime of the eggs in order that they peek out, and sprinkle with the parsley.
Bake for 40 to 45 minutes, or till the eggs are set. You can test with a paring knife inserted within the center; the eggs must be set and not be runny.
6 Serve: Cool the frittata for not less than 10 minutes, and lower into 9 servings. Store leftovers within the fridge for as much as per week, and reheat within the microwave.
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