Spinach, Tomato & Feta Frittata

Spinach, Tomato & Feta Frittata

This recipe was featured in Hedonist Shedonist's roundup of Three Recipes Guaranteed to Pamper Mom for Mother's Day

This recipe was featured in Hedonist Shedonist's roundup of Three Recipes Guaranteed to Pamper Mom for Mother's Day

6 eggs

2 cups spinach, packed

2 sprigs of basil, torn

1 small onion, sliced ¼ inch thick

1 Roma tomato, sliced to the same thickness as the onion

1 large clove garlic, minced

2 tbsps milk

½ tsp thyme leaves

¼ cup crumbled feta cheese

¼ tsp crushed red pepper flakes

¼ tsp salt and pepper

Step 1: Preheat the oven to 350 degrees and heat a drizzle of oil in a small-medium sized cast iron skillet over medium heat.

Step 2: In a medium bowl, beat the eggs until scrambled and whisk in the milk. Season with salt and pepper.

Step 3: Caramelize the onions in the cast iron skillet until browned but not burnt, the onions should be translucent and dark brown but not black or crispy. Add in the spinach and garlic and season with salt, allow the spinach to wilt but not completely cook through.

Step 4: Lower the heat on the stove to low and pour the egg mixture over the spinach and onions. Add in the chili flakes and half of the feta cheese and allow to cook for about 5 minutes, until the edges of the frittata are firm. Arrange the tomato slices on top of the frittata and transfer to the oven.

Step 5: Cook at 350 degrees for about 30 minutes, or until the egg mixture is completely firm and cooked through.

Garnish with the remaining feta and basil and serve!

Hedonist Shedonist: Mother’s Day Brunch – Three Recipes Guaranteed to Pamper Mom

Hedonist Shedonist: Mother’s Day Brunch – Three Recipes Guaranteed to Pamper Mom

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