Friday, May 6, 2016

Feta, Tomato & Spinach Frittata


1 Tbsp olive oil
1 onion, chopped
1-1/2 cups (215 g or 7.5 oz) grape tomatoes, cut in half
About half a bag spinach leaves, roughly chopped
3 oz feta cheese
6 eggs, beaten
Salt and pepper

Heat oven to 350.  Heat oil in a salute pan and cook onion until softened.  Add the tomatoes and toss for 1 minute to soften.  Remove from heat, add spinach and toss to wilt.  Transfer to a greased 8x8 baking dish.

Season eggs with salt and pepper and beat well, then pour over the vegetables.  Sprinkle the feta over the top.  Bake for 25 minutes.