Greek-Style Frittata

Name: Greek-Style Frittata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 1 tablespoon olive oil; 1/2 cup grape tomatoes, halved; 1 scallion, thinly sliced; 1 cup baby spinach; 3 large eggs; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 ounce feta cheese, crumbled; 1 tablespoon chopped fresh parsley

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 1 serving

Level: Easy

Total: 20 min
Active: 20 min

Yield: 1 serving

Ingredients

1 tablespoon olive oil

1/2 cup grape tomatoes, halved

1 scallion, thinly sliced

1 cup baby spinach

3 large eggs

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 ounce feta cheese, crumbled

1 tablespoon chopped fresh parsley

Directions

Heat the oil in an 8-inch skillet set over medium heat. Add the tomatoes cut-side down to the pan and cook until charred, 1 minute. Gently shake the pan to toss the tomatoes, then saute for 1 minute. Add the scallions and saute for 1 minute. Add the spinach and saute until wilted, about 1 minute.
In a small bowl, add the eggs, salt and pepper, and whisk. Add the eggs to the pan, and cook until the edges begin to set, about 2 minutes. Gently lift the edge of the frittata, tilting the pan to allow any uncooked eggs to flow to the bottom of the pan. Cook until the frittata is almost set, 2 to 4 minutes.
Sprinkle the frittata with the feta and parsley. Serve hot.