Back in June, we went with friends to the Eastern Shore for the weekend (see my last post for how that turned out - hint: it was amazing). My friend Ella had breakfast duty and cooked an awesome spinach and feta frittata for everyone. It was the perfect breakfast/brunch dish and a much-needed meal after an evening full of wine and spritzes. I reached out to Ella and she graciously agreed to share the recipe with me/you all. Here is Ella's recipe (and commentary):
Spinach and Feta Frittata
- 1 Bag frozen (or fresh, I suppose) spinach, chopped
- 2 Tbsp. olive oil
- 1 Large yellow onion, chopped (the more onion the better, in my humble opinion)
- 1-2 Large clove garlic, minced (adjust to taste)
- 9-10 Large eggs
- 2 Tbsp milk (optional; you can also use water)
- 1 Container crumbled feta cheese (less if you're weird and health conscious)
- 1 Small container of cherry or grape tomatoes, halved or quartered
- Salt and freshly ground pepper to taste
- Spices to taste (I have used thyme, oregano, basil, rosemary, red pepper flakes)
1 Preheat oven to 350°F
2 Cook spinach. Drain water. Set aside.
3 In a mixing bowl, whisk together eggs, milk/water, and feta cheese. Season with salt and pepper and other spices. Set aside.
4 Sauté onions in olive oil until translucent. Add toward the end. Mix the cooked chopped spinach in with the onions and garlic.
5 Spread out spinach mixture evenly on bottom of pie pan. Add / evenly distribute the chopped tomatoes. Pour egg mixture over spinach / onion / tomato mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
6 Sprinkle any leftover feta cheese over the top of the frittata mixture.
7 Bake for 45-55 minutes, until frittata is puffy and golden. (I just eyeball it.)
Eat immediately with good friends!