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Savory Spinach and Feta Breakfast Frittata with Roasted Cherry Tomatoes

Savory Spinach and Feta Breakfast Frittata with Roasted Cherry Tomatoes

Breakfast
Prep Time
15min
Cook Time
25min
Servings
4
Calories
320
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Chef's Note

For a make-ahead option, you can roast the tomatoes and sauté the vegetables the night before. Store them separately in the refrigerator, then assemble and bake the frittata in the morning. The frittata also reheats beautifully for leftovers.

Tags
eggs
vegetarian
mediterranean
make-ahead
high-protein
low-carb
gluten-free
Ingredients

  • 1 pint cherry tomatoes

  • 3 tablespoons olive oil

  • 2 cloves garlic

  • 1 teaspoon fresh thyme

  • 1 medium shallot

  • 4 cups baby spinach

  • 8 large eggs

  • 1/4 cup milk

  • 3/4 cup feta cheese

  • 2 tablespoons fresh dill

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Wash cherry tomatoes and pat dry. Place them on a baking sheet and toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the fresh thyme leaves.

  • 3

    Roast the tomatoes for 15 minutes until they begin to burst and caramelize.

  • 4

    While tomatoes are roasting, peel and finely dice the shallot.

  • 5

    Peel and mince the remaining garlic clove.

  • 6

    Wash the spinach thoroughly and pat dry.

  • 7

    In a 10-inch oven-safe skillet (preferably cast iron), heat 1 tablespoon olive oil over medium heat.

  • 8

    Add the diced shallot and cook for 2-3 minutes until translucent.

  • 9

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 10

    Add the spinach in batches, stirring until wilted, about 2-3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 11

    In a large bowl, whisk together 8 eggs and 1/4 cup milk until well combined.

  • 12

    Chop the fresh dill and crumble the feta cheese if not already crumbled.

  • 13

    Stir the chopped dill, red pepper flakes, and 1/2 cup of the feta cheese into the egg mixture.

  • 14

    Spread the spinach mixture evenly in the skillet, then pour the egg mixture over the top.

  • 15

    Cook on medium-low heat for 3-4 minutes until the edges begin to set.

  • 16

    Sprinkle the remaining 1/4 cup feta cheese on top of the frittata.

  • 17

    Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are set but still slightly jiggly in the center.

  • 18

    Remove the frittata from the oven (careful, the handle will be hot) and let it rest for 5 minutes.

  • 19

    Top the frittata with the roasted cherry tomatoes.

  • 20

    Slice into wedges and serve warm.

Nutrition Information (per serving)
320
Calories
19g
Protein
9g
Carbs
24g
Fat
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