Tomato Spinach Frittata

Name: Tomato Spinach Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Greek
Ingredients: 8 pieces Egg (8 large eggs); ⅓ cup Whole Milk (1/3 cup milk); ¼ cup Parmesan Cheese (1/4 cup finely grated parmesan cheese); ¼ cup Feta Cheese (1/4 cup feta, crumbled); ½ tsp Table Salt (1/2 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon pepper); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); 1 cup Grape Tomato (1 cup grape tomatoes, halved); 3 cup Baby Spinach (3 cups baby spinach, packed); ¼ cup Black Olives (1/4 cup black olives, sliced)

Tomato Spinach Frittata - Breakfast (Greek)

50 minGreek

Servings6

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350 degrees F and grease a 9” pie plate with butter. Set aside.
2In a large bowl, whisk together the eggs and milk until smooth.
3Stir in the parmesan, feta, salt, pepper, garlic powder, and onion powder.
4In a large non-stick skillet, saute the tomatoes and spinach over medium heat until the spinach is wilted and the tomatoes are softened, about 2-3 minutes.
5Stir the tomatoes, spinach, and black olives into the egg mixture.
6Pour this mixture into the prepared pie plate.
7Bake the frittata for 35-40 minutes, or until the top is browned and a toothpick inserted into the centre comes out clean.
8Slice and serve immediately.