Frittata Squares with Spinach, Tomatoes, and Feta

Frittata Squares with Spinach, Tomatoes, and Feta
Pictures Credit rating: Sally Vargas

Feel of frittata as an Italian cousin to the French omelet, with a couple noteworthy differences.

As an alternative of folding the omelet all-around the filling as the French do, Italian frittatas combine the eggs and filling jointly from the start out and then bake them jointly in just one dish. It’s a tiny like an open-faced omelet that can feed the complete relatives!

Frittatas are ordinarily cooked on top of the stove, and either flipped around in the skillet or finished in the oven. To make existence a lot easier, I have taken some liberties and eliminated the stovetop flipping phase.

With this recipe, all the substances go into a baking dish and then straight into the oven. The planning itself is brief – just immediately prepare dinner the filling substances and mix them into the eggs – though the time in the oven is a bit more time. Gradual and mild oven-cooking can help provide out the ideal texture in the frittata.

With this recipe, all the substances go into a baking dish and then straight into the oven. The planning itself is brief – just immediately prepare dinner the filling substances and mix them into the eggs – though the time in the oven is a bit more time. Gradual and mild oven-cooking can help provide out the ideal texture in the frittata.

One particular other gain of a baked frittata is that it can be designed ahead, and unique squares can be reheated in the microwave for an straightforward get-and-go breakfast. With eight servings from the pan, you have breakfast for the total week!  Read more at MaxEat.com

Frittata Squares with Spinach, Tomatoes, and Feta Recipe

Prep time: 15 minutes Cook time: 45 minutes Yield: 9 squares

Ingredients

  • Butter (for the baking dish)
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 bunch scallions, thinly sliced
  • 5 ounces (about 3 1/2 packed cups) baby spinach leaves
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 12 large eggs
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (about 5 ounces) crumbled feta cheese
  • 3 tablespoons chopped fresh parsley

Method

1. Preheat the oven to 350F. Butter a 2-quart baking dish.

2.  Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.

Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes.

Stir in the crumbled feta cheese.

3.  Whisk egg mixture: In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper.

4. Assemble and bake the frittata: Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.

Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny.

5.  Serve: Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.