Sun-dried Tomato, Spinach And Feta Frittata

This forgiving breakfast dish is an easy way to experiment with greens.


6 large eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 shallot, finely chopped (about ¼ cup)
3 cups baby spinach
1 clove garlic, chopped
¼ cup crumbled feta cheese
¼ cup sun-dried tomatoes, chopped


Preheat oven to 350 degrees.
Whisk eggs, salt, and pepper together in a large bowl and set aside.
Heat oil in a 10-inch nonstick over safe skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes.
Add the spinach, tomatoes, and garlic to the pan. Cook just until the spinach has wilted.
Spread the mixture evenly around the pan.
Pour the eggs over the veggies. Cook over medium-low heat for 4-5 minutes. The eggs should be set around the edges.
Sprinkle with feta, and place the skillet in the oven. Cook 10-12 minutes more or until eggs are fully cooked.
Carefully remove from oven. Cut frittata into wedges.

Serves 4.