Feta Spinach Tomato Frittata
This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe.
Ingredients
- 8 eggs
- 1 tsp kosher salt divided
- pepper to taste
- 6 oz baby spinach roughly chopped
- 1 cup grape tomatoes quartered
- 1/2 cup crumbled feta cheese
Instructions
- Preheat your broiler.
- Whisk the eggs, 1/2 tsp salt, and pepper in a bowl.
- Preheat a 9-10 inch nonstick skillet over medium heat and spray with olive oil or cooking spray.
- Add the spinach and the remaining 1/2 tsp salt, and cook 3-4 minutes, or until the spinach wilts.
- Add the tomatoes and eggs, and stir gently with a rubber spatula.
- Continue to cook over medium heat until set slightly, 5-6 minutes, stirring and scraping the bottom of the pan with the spatula every minute or two.
- Scatter the cheese over the top, cover, and cook for 6-7 minutes.
- Once the eggs are nearly cooked through, place under the broiler for 3-4 minutes, or until the eggs are fully set and the top has browned.
- Use a spatula to loosen the frittata from the pan, and slide out onto a cutting board or plate in order to slice and serve.
