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Ingredients
•
3 tbs olive oil
•
10 large eggs
•
2 tsp kosher salt
•
½ tsp black pepper
•
1 140g bag baby spinach
•
1-pint grape tomatoes, halved
•
4 scallions (white and green parts),
thinly sliced
•
225g Feta, crumbled
Greek Frittata
Cooking time: 30m – Temperature: 176°C
Method
1. Heat toaster oven to 176°C.
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.
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