We all want to make our mothers happy, especially on her day, but sometimes the perfect gift escapes us. Flowers, perfume, and an afternoon at the spa have all been done before; so, too, has brunch at a lovely (but crowded) restaurant. This year, surprise her with breakfast in bed. We are pleased to share our favorite recipe for Feta, Spinach, and Tomato Frittata. Your taste buds will be delighted by the fusion of different flavors in this dish, providing an immensely satisfying and delicious experience.
Feta, Spinach, and Tomato Frittata
Are you in a situation where your refrigerator is empty but you crave a delicious breakfast? No worries, frittatas can be a lifesaver. They only take a few minutes to assemble, so a nice meal can be on the table 15 minutes after you start. If you’re looking for a shortcut, use frozen spinach – just make sure you drain it well before adding it to the eggs. Here is the recipe for a mouth-watering Feta, Spinach, and Tomato Frittata.
Ingredients
4 cups baby spinach
6 large eggs
2 tablespoons olive oil
1/2 cup Cherry or grape tomatoes, halved
2/3 cup feta, crumbled
1/2 teaspoon rosemary, minced
Kosher salt and black pepper, to taste
Directions
To make Feta, Spinach and Tomato Frittata, begin by preheating your oven to 400˚F. Bring 3 quarts of water to a boil and season with salt. Cook spinach for 15 seconds and drain well. After that, slice the spinach as desired.
In a medium bowl, beat eggs and season with salt and pepper.
Next, add oil to a nonstick, oven-safe sauté pan on medium heat. Add the eggs and cook for 2–3 minutes, until they start to set. Add the spinach, tomatoes, feta, and rosemary evenly throughout. Place in oven and bake until the egg has set but is still soft, about 6–7 minutes. Finally, savor and delight in this delicious meal!
