It’s not everyday that I chose to experiment with breakfast. Usually I never get the chance to because we’ve always got something to get ready for in the mornings on the weekend. But today was the first day in a while that I had absolutely nothing to do until the afternoon, so I decided to make this Spinach and Feta Frittata to really enjoy my morning.
I feel like I’m not very experienced in cooking breakfast yet. If I’m cooking for myself I’ll usually make a couple eggs or an egg sandwich, unless it’s a special occasion and then I’ll actually cook in the morning. I would say that my first Saturday off in weeks classifies as a special occasion. And I knew Matt wanted some sort of egg dish, so I ran off to the store to grab a couple things with a frittata in mind.
By flipping through my recipe books and cruising Pinterest I got a basic understanding of how my frittata recipe should go. I decided to get some spinach and feta cheese, because I personally love feta with my eggs. Matt on the other hand, HATES feta (he’s got a weird white cheese aversion), so I thought I’d make one frittata with cheddar instead. And I picked spinach because it’s the one thing we can both agree on. But next time I’ll definitely grab some mushrooms even though Matt hates those also (I’m working on fixing that). I also grabbed some dill because dill typically goes well with eggs and adds a nice flavor. The good thing about frittatas is that you can add any veggies/cheese/herbs that you want! Like I said, a mushroom and cheddar would be good, maybe a tomato and swiss, maybe a parmesan and asparagus. So feel free to go crazy with this recipe.
I was actually very impressed by the way these turned out. The flavor was delicious and the dill came through nicely. They were solid all the way through but still moist, and the cheese was immersed in every bite. They were perfectly salty as well. Not to mention, they were so pretty! Definitely something I could see myself ordering for brunch at a restaurant. I topped mine with some hot sauce and dug in, and I forbade Matt to top his with ketchup like he usually does to his eggs. And whadayaknow he didn’t even miss the ketchup! I’ll definitely make these again because they were so yummy and also the process is very easy.
Spinach and Feta Frittata (serves 2)
- 6 eggs
- 2 tsp fresh dill, chopped
- 1/2 large onion chopped
- 1 Tbsp butter
- 1 clove garlic
- 1/4 cup milk
- About 3 big handfuls of fresh spinach (or about 6 oz.)
- Feta cheese (or cheese of your choice)
- 1/2 tsp salt
- 1/4 tsp salt
- 1/4 tsp lemon pepper
- Chopped tomatos for garnish
Preheat the oven to 400 degrees. In a small mixing bowl, whisk the eggs and the milk together. Lightly whisked is fine. Add in the dill, salt, and pepper, and set aside.
In a medium pan heat the butter and sauté the onion and garlic until tender. Add the spinach and lemon pepper and combine until spinach is about halfway wilted (it will continue cooking in the oven). Dish the veggies into two oven-safe, single-serving skillets, that have been sprayed with nonstick cooking spray. Divide the egg mixture evenly over them. If you don’t have skillets you can dump the eggs right in the pan with the spinach, if the pan is oven-safe. Top the eggs with a generous sprinkling of feta.
Place the skillets (or the oven-safe pan) in the oven for 15 minutes or until eggs are set, with the tops still slightly runny. Turn the broiler on, and broil the frittatas for two minutes or until the tops are solid and slightly browned and bubbling.
Remove from the oven and top with chopped tomatoes. Either serve the frittata in their skillet or, if using a pan, cut wedges of the frittata and serve.