Spinach, Tomato and Feta Frittata
My spinach, tomato, and feta frittata is a light yet flavorful dish, perfect for breakfast, brunch, or a quick weeknight dinner. It's healthy, versatile, and effortlessly delicious
Servings: 9 people
Equipment
- 1 8x8 Baking dish
- 1 Mixing Bowl For Whisking Eggs
- 1 Whisk or Fork
- 1 cutting board
- 1 Sharp Knife
- 1 Spatula
Ingredients
- 1 Medium White Onion Substitute with red onion
- 1 Cup Cherry Tomatoes Cut in Half
- 1 Cup Spinach
- Salt To Taste
- Pepper To Taste
- 1/2 tsp Cayenne Pepper Increase for more spice
- 1 tsp Garlic Powder
- 5 Medium Eggs
- 1/2 Cup Cottage Cheese
- 1 tsp Onion Powder
- 1/4 Cup Heavy Cream Substitute with 1/3 whole milk
- 1/3 Cup Shredded Cheddar Cheese
- 1/3 Cup Crumbed Feta Cheese
Instructions
- Chop the Onion into long strips and cut the cherry tomatoes in half.
- Arrange a rack in the middle of the oven and heat the oven to 350°F
- Heat Olive Oil in a non-stick pan and saute chopped onion, cook until caramelized.
- Add cherry tomatoes and spinach, saute until softened.
- Add spices (salt, pepper, cayenne and garlic powder)
- Mix and set aside
- In a bowl, mix eggs, cottage cheese, heavy cream, and cheddar cheese.
- Add spices (salt, pepper, onion powder) and mix
- Add the sautéed vegetable mixture to the baking dish and pour the egg mixture over it, covering it.
- Use a fork to move the vegetable mixture around to your liking.
- Sprinkle crumbled feta over the egg mixture and place it in the oven.
- Bake in the oven for 20-25 minutes
- Once cooled down, cut the frittata into even sqaures and serve.