Recipe courtesy of Tia Mowry
Greek-Style Frittata
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
1 serving
Level:
Easy

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.

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