Mediterranean Herb Frittata with Roasted Tomatoes
15min
15min
2
400
Chef's Note
For the best texture, don't overmix your eggs - a few gentle strokes with a fork is all you need. The residual heat will continue cooking the frittata after removing from the oven, so it's better to pull it out when it's slightly underdone than risk overcooking it.
Tags
Ingredients
1 cup cherry tomatoes
2 tablespoons olive oil
6 large eggs
2 tablespoons milk
1/3 cup feta cheese
2 tablespoons fresh basil
1 tablespoon fresh oregano
1 tablespoon fresh parsley
2 cloves garlic
1/4 cup red onion
2 cups baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
2 slices whole grain bread
1/4 cup kalamata olives
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss 1 cup of cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt and pepper. Place on a baking sheet and roast for 10 minutes until blistered.
- 3
While tomatoes are roasting, finely chop 2 cloves of garlic, 1/4 cup of red onion, and all fresh herbs (2 tablespoons basil, 1 tablespoon oregano, 1 tablespoon parsley).
- 4
In a medium bowl, whisk 6 large eggs with 2 tablespoons of milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 5
Heat an oven-safe 10-inch skillet over medium heat. Add the remaining 1 tablespoon of olive oil.
- 6
Add the chopped garlic and red onion to the skillet and sauté for 2 minutes until fragrant and translucent.
- 7
Add 2 cups of baby spinach and cook until just wilted, about 1 minute.
- 8
Pour the egg mixture into the skillet. Sprinkle 1/3 cup of crumbled feta cheese and 1/4 cup of chopped kalamata olives evenly over the eggs.
- 9
Cook undisturbed for 3-4 minutes until the edges begin to set.
- 10
Transfer the skillet to the oven and bake for 8-10 minutes until the frittata is set but still slightly jiggly in the center.
- 11
Remove from oven and top with the roasted tomatoes and additional fresh herbs.
- 12
Toast 2 slices of whole grain bread to serve alongside the frittata.
- 13
Let the frittata rest for 2 minutes before slicing and serving.
Nutrition Information (per serving)
400
28g
50g
15g
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