Mediterranean · Members
Spinach, Tomato and Feta Frittata
A tall, tender oven-finished frittata loaded with baby spinach, sweet cherry tomatoes, red onion and salty feta.
- Great hot or room temperature
- Vegetable-packed and high-protein
- Easy brunch crowd-pleaser
A frittata is the most forgiving way to feed a brunch crowd, and it tastes just as good at room temperature as it does hot. We start it on the stovetop to set the bottom and finish it in the oven for a soft, evenly cooked center. Cooking the spinach until its liquid evaporates keeps the eggs from turning watery. Cut it into wedges and serve with a simple green salad.
Instructions
Heat the oven to 400 degrees F with a rack in the middle position.
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