Sunday, July 3, 2011

Spinach, Feta, Tomato, and Asparagus Frittata

This came out fluffy, delicious, and vibrantly colored.

12 eggs
2 tbsp milk
8 -12 oz feta cheese, depending on your desired level of cheesiness
Handful of asparagus spears, stems removed
Handful of small cherry tomatoes
Handful of baby spinach, chopped
2 tsp sea salt
Freshly cracked pepper, to taste

Preheat the oven to 350 degrees.

Mix the eggs with the milk until well combined, then season with salt and pepper.  Then add feta cheese and gently mix.  Pour the mixture into the baking dish, then arrange the asparagus spears, tomatoes, and spinach on top.
Place into the oven and bake at 350 degrees for 30-45 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and cool for 5 minutes before cutting.

Tips - You could pretty much substitute any type of cheese or veggies in this recipe to suit your own tastes.  Also, the cooking time is a bit questionable - the original recipe only called to cook it for about 20 minutes, but in my oven (which is quite temperamental), it took an hour.  So I would recommend to continually check it after about 20 minutes.  It will be ready when the center is fully cooked and it is slightly brown on top.  Enjoy!

No comments:

Post a Comment