Spinach Tomato Feta Frittata


2 tablespoons Olive Oil

1 tablespoon Butter

1/3 cup Shallot or Onion, Finely Chopped

1/2 whole Bell Pepper, Seeded and Diced

2 1/2 cup Dry Baby Spinach

8 whole Eggs

1/2 cup Whole Milk or Half & Half

1 pinch Salt and Pepper

1 1/4 cup Feta Cheese

5 slices Tomato


Preheat oven to 350 degrees.

In a heavy duty oven safe skillet like cast iron OR a round cake pan-add olive oil, butter, and onion. Cook over medium-high heat until onion starts to caramelize.

Add spinach, and bell pepper. Cook until spinach is wilted, and any water cooks off. Spread vegetables evenly over bottom pan. Turn heat to medium.

In a medium size bowl whisk together eggs, milk or half & half, a pinch of salt, and a pinch of pepper, until well combined.

Pour eggs over the top of vegetables, and add 1/2 cup feta cheese. Gently stir until eggs barely start to thicken, but not set.

Cover with remaining 3/4 cup feta cheese, and tomato slices. Cook for about 4 minutes until edges just start to set.

Carefully place in oven and bake for 16-18 minutes until eggs are set and just barely brown.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.