I love frittatas because you can put just about anything into one and have a great meal. It’s also a really handy idea to keep in mind for those nights when you don’t have something else planned or ready to go (such as thawed meat, etc), or if you have leftovers, or if you want to go vegetarian. Of course, you can easily add a meat to your frittata as well.
Since the kids don’t really like a lot of different veggies, I made two individual frittatas for me and hubby using small 24-oz corningware dishes.
Spinach Tomato Feta Frittata
1/8 cup milk*
Chopped spinach (about 1/4 of a block)
1 large Roma tomato, diced
2 oz. feta cheese, crumbled
salt & pepper
1. Preheat oven to 400* and spray your baking dish(es) liberally with cooking spray.
2. Whip up the eggs and add the milk. (*You could also use heavy cream or even 1/2 & 1/2- just something to get those eggs frothy.) Add salt and pepper to taste.
3. Dice tomatoes, chop the spinach, and crumbled the feta, dividing the ingredients between the two dishes.
4. Portion the eggs between the two dishes and bake, uncovered, until centers are firmly set and top is slightly browned. Should only take about 15 – 20 minutes, just keep your eye on it.