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Greek Frittata with Spinach, Grape Tomatoes & Feta.

  • 1 (5 oz) pkg
    baby spinach
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 12
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1 medium
    red onion
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry spinach. Wash and halve tomatoes.
    1 (5 oz) pkg baby spinach
    1 pint grape tomatoes
  • 2
    Heat a skillet over medium heat.
  • 3
    Peel and small dice onion. Peel and mince garlic.
    1 medium red onion
    2 cloves garlic
  • 4
    Coat bottom of skillet with oil. Add onion and, stirring frequently, cook until softened, 3-4 minutes.
    about 2 tbsp extra virgin olive oil
  • 5
    In a medium bowl, whisk together eggs, oregano, salt, and pepper.
    12 eggs
    ½ tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Preheat oven to broil and position rack about 4 inches from the top.
  • 7
    Add garlic and tomatoes to skillet. Stir to combine and cook for 1-2 minutes.
  • 8
    Add spinach and stir to combine.
  • 9
    Spread out ingredients evenly in the skillet. Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 6-8 minutes.
  • 10
    Sprinkle feta over top. Place skillet in the oven under the broiler until the top is set, 2-3 minutes.
    1 (4 oz) pkg crumbled feta cheese
  • 11
    To serve, cut frittata into wedges and place on a plate. Enjoy!