Tomato, Feta, & Spinach Frittata

Weekends around our house are busy! So busy that sometimes I overlook lunch! A few Saturdays ago, it was one of those days but I made it a point to stop and make what turned out to be an awesome lunch. Better than that, it was easy, quick, and really good for you! The inspiration for this recipe came from Michael Symon’s 5 in 5 Cookbook for his Feta & Spinach Frittata. I wanted to kick mine up a bit so I added the fresh tomato. The portion size I have below was perfect for me and Tom to split or if you were really hungry, could probably polish off yourself.

Tomato, Feta & Spinach Frittata



Tomato, Feta, & Spinach Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 TBSP Olive Oil
  • 3 cups of Fresh Spinach
  • 1 Medium Sized Tomato, diced
  • 4 Eggs
  • 2 TBSP Low Fat Milk
  • ¼ cup crumbled Feta Cheese
  • Salt & Pepper to taste
  1. Heat a small, oven safe skillet over medium heat
  2. Preheat your broiler to high
  3. Add the Olive Oil & Spinach to the pan, tossing the spinach until it starts to shrink
  4. Add the tomatoes
  5. In a bowl, whisk the eggs and milk together with salt and pepper to taste
  6. Add the eggs to the spinach and watch the eggs until the edges begin to cook (per Michael Symon about 2 minutes)
  7. Sprinkle feta cheese on top of the eggs and place under the broiler for a minute
  8. Place the cooked frittata on a cutting board, cut into slices and serve


What do you think?

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