
How To Make Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta
Breakfast meal prep just got easier and yummier with this recipe for make-ahead frittata squares. It has fresh spinach, creamy feta, and loads of tomatoes.
Serves:
Ingredients
- butter,for the baking dish
- 2tbspolive oil
- 1pintcherry tomatoes
- 1bunchscallions,thinly sliced
- 5ozbaby spinach leaves,(about 3½ packed cups)
- ½cupwhole milk
- ½cupsour cream
- 12largeeggs
- ¾tspsalt,divided
- â…›tspfreshly ground black pepper
- 1cupfeta cheese,(about 5 oz), crumbled
- 3tbspfresh parsley,chopped
Instructions
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Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
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In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.
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Add the the scallions to the pan and cook for about 1Â minute, or until softened. Stir in the spinach and salt. Cook, stirring often, until the spinach wilts.
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Remove the pan from the heat and cool for a few minutes. Stir in the crumbled feta cheese.
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In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, salt and pepper.
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Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.
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Bake for 40 to 45Â minutes, or until the eggs are set.
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Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.
Nutrition
- Calories:Â 231.67kcal
- Fat:Â 18.03g
- Saturated Fat:Â 8.01g
- Trans Fat:Â 0.11g
- Monounsaturated Fat:Â 6.70g
- Polyunsaturated Fat:Â 1.97g
- Carbohydrates:Â 5.29g
- Fiber:Â 1.19g
- Sugar:Â 3.37g
- Protein:Â 12.52g
- Cholesterol:Â 276.15mg
- Sodium:Â 427.03mg
- Calcium:Â 180.00mg
- Potassium:Â 361.04mg
- Iron:Â 2.12mg
- Vitamin A: 274.94µg
- Vitamin C:Â 13.91mg
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