A few weeks ago, we received some fliers in the mail, and on the front of one was a beautiful frittata. I don’t remember what the rest of the advertisement was, but I said to my husband, “OMG, how good does that look?!”
A few days later, I made my first frittata. It was delicious. Since then, it’s become a staple in our household. We make it for breakfast and dinner, and love to reheat for leftover lunch.
It’s even easy enough that my husband can make it! Other than salad or grilled chicken, it’s the only healthy meal he can make.
I love how versatile this meal is! There are hundreds of combinations. All you need is eggs, some sort of dairy, a starch like bread or potatoes, veggies and cheese. I’m a busy mom, so I’m always looking for healthy, cheap, easy meals to serve. I mixed this up with one bowl you guys!! Of all the chores, dishes are my least favorite. I love recipes that don’t require a ton of mess!
Our frittatas usually consist of all of the veggies that are about to go bad in our refrigerator. There’s usually an onion, something leafy green, and typically some mushrooms or broccoli that’s on its last day. I’ve even replaced half of the eggs with egg whites to reduce calories and cholesterol.
Other recipes to try: Pumpkin Spiced Waffles and Banana Chocolate Chip Oatmeal Cups
Spinach, feta and tomato has to be one of my favorite food combinations. I always find myself ordering it in my omelets at breakfast, so it wasn’t a surprise to my hubby that I wanted to dress up our frittata with those flavors tonight. I love how the spinach wilts into the eggs, the saltiness of the feta, and the pop of flavor when you bite into a grape tomato.
For my starch, I used three slices of whole grain sandwich bread cut into 1″ cubes. I’ve also done this with baguette and breakfast potatoes and had great results. I’ve also made this without a starch when I am trying to cut carbs. It reduces the baking time, so watch closely if you make it this way.
I used Greek yogurt as my dairy because 1) I had it leftover from my Cheesy Broccoli Vegetable Soup (so good) and 2) it gives a really rich and tangy flavor to the eggs. You could use milk or cream if that’s what you have.
After dinner tonight, my husband declared this to be “the best frittata yet.” I have to say, I definitely agree. There’s only 1 slice left for leftovers! I’m embarrassed to admit we ate that much, but its that good.
Enjoy!
Looking for more great recipes? For a complete list of recipes on this blog, click here.
Preheat oven to 375 degrees. Grease the bottom of a 9 inch pie plate.
Beat eggs with Greek yogurt until yolks are broken and the mixture is fluffy and well combined.
Add in bread cubes, onion, spinach, tomato, salt, pepper, cayenne pepper, onion powder and half of the feta cheese crumbles. Stir until all vegetables and bread are well coated with egg mixture.
Pour mixture into pie plate. Make sure all spinach leaves are within the egg mixture as they will burn if sticking out. Top with remaining feta cheese and shredded mozzarella.
Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Serve warm and enjoy!
Ingredients
Directions
Preheat oven to 375 degrees. Grease the bottom of a 9 inch pie plate.
Beat eggs with Greek yogurt until yolks are broken and the mixture is fluffy and well combined.
Add in bread cubes, onion, spinach, tomato, salt, pepper, cayenne pepper, onion powder and half of the feta cheese crumbles. Stir until all vegetables and bread are well coated with egg mixture.
Pour mixture into pie plate. Make sure all spinach leaves are within the egg mixture as they will burn if sticking out. Top with remaining feta cheese and shredded mozzarella.
Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Serve warm and enjoy!