This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast!
Bake all in one dish, then reheat squares during the week.
Think of frittata as an Italian cousin to the French omelet, with a few notable differences.
Sally Vargas
It’s a little like an open-faced omelet that can feed the whole family!
To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step.
With this recipe, all the ingredients go intoa baking dishand then straight into the oven.
Sally Vargas
Slow and gentle oven-cooking helps bring out the best texture in the frittata.
With eight servings from the pan, you have breakfast for the whole week!
This also makes a stellar make-ahead brunch recipe.
Sally Vargas
In a large skillet over medium heat, heat the olive oil.
Transfer to a separate dish and set aside.
Add the the scallions to the pan and cook for about 1 minute, or until softened.
Sally Vargas
Stir in the spinach and 1/4 teaspoon of salt.
Cook, stirring often, until the spinach wilts.
Remove the pan from the heat and cool for a few minutes.
Sally Vargas
Stir in the crumbled feta cheese.
In a large bowl, gradually whisk the milk into the sour cream until smooth.
Whisk in the eggs, 1/2 teaspoon of salt and pepper.
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.
Bake for 40 to 45 minutes, or until the eggs are set.
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.
