• Sunday, July 5, 2020

Feta, Spinach, and Tomato Frittata
May 9, 2012

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


If you’re in a jam because your fridge is empty but you’re dying for a good breakfast, frittatas are 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.

Yield: 5–6 servings

Preheat oven to 400˚F. Bring 3 quarts of water to a boil and season with salt. Cook spinach for 15 seconds and drain well. Slice spinach.

In a medium bowl, beat eggs and season with salt and pepper.

Add oil to a nonstick, oven-safe sauté pan on medium heat. Add eggs and cook for 2–3 minutes, until they start to set. Add spinach, tomatoes, feta, and rosemary evenly throughout. Place in oven and bake until egg has set but is still soft, about 6–7 minutes. 

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