This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.
- Butter (for the baking dish)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 bunch scallions, thinly sliced
- 5 ounces (about 3 1/2 packed cups) baby spinach leaves
- 1/2 cup whole milk
- 1/2 cup sour cream
- 12 large eggs
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground black pepper
- 1 cup (about 5 ounces) crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2-quart glass or ceramic baking dish (8x8 square or 7x11 rectangular)
1 Preheat the oven to 350F. Butter a 2-quart baking dish.
2 Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.
Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes.
Stir in the crumbled feta cheese.
3 Whisk egg mixture: In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper.
5 Assemble and bake the frittata: Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.
Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny.
6 Serve: Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.