easy greek frittata

easy greek frittata

a month or so ago, robyn emailed me this greek frittata recipe since it looked so good but is something her boys wont eat. my boys are not at all picky, so i made it right away and it was delicious! and so easy! we all loved it, even though it was super salty. i should have read the reviews that warned against adding all the salt.  the feta has plenty of salt and it was fine without any extra added the second time i made it. but i think maybe 1/2 tsp is about right for our tastes.

10 eggs

whisk whisk whisk - dont add that salt!

spinach, tomatoes, feta and onion ready to go

cut the tomatoes and toss them in

throw in some onion - it calls for scallions and i can't always get those

crumble and add feta (and eat a piece)

throw in the spinach

mix it a bit

dump it into your hot olive oily casserole dish

and bake

this has become a family favorite and is really easy to throw together after a long day. thank you, robyn!

greek frittata from real simple

• 3 tablespoons olive oil
• 10 large eggs
• 2 teaspoons kosher salt (no way! maybe 1/2 tsp.)
• 1/2 teaspoon black pepper
• 1 5-ounce bag baby spinach
• 1 pint grape tomatoes, halved
• 4 scallions (white and green parts), thinly sliced (or any oniony substance)
• 8 ounces feta, crumbled

1. Heat oven to 350° F.
2. Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
3. Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta.
4. Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.