Egg and Veggie Frittata
Thick Italian-style omelette with spinach, tomatoes, and feta baked until golden — dinner from the egg drawer, ready in 30 minutes
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🛒 Ingredients
- 8 large eggs
- 3 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/2 medium diced onion
👨🍳 Instructions
- 1Preheat oven to 375°F
- 2Sauté onion in an oven-safe skillet over medium heat, 3 min
- 3Add spinach and tomatoes, cook until spinach wilts, 2 min
- 4Whisk eggs with salt, pepper, and herbs — pour over vegetables
- 5Cook on stovetop 3–4 min until edges set
- 6Transfer to oven, bake 12–14 min until center is just set
- 7Sprinkle feta, slice like a pie, serve warm or room temp
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