Spinach, Feta and Tomato Frittata
Prep Time: 10 minutes
Total time: 50 minutes
Serves 6
- Perforated Baking Sheet
- FORTEEZ 6 Loaf Tray
- Mini Whisk
- FRENCH PANTRY Sel Gris salt
- FRENCH PANTRY Pepper
- FRENCH PANTRY Roasted Garlic and Chive Herb Blend
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Ingredients
- 8 large eggs,
- 1 and 1/2 cups Greek yogurt
- 1/2 cup crumbled feta cheese of GF option of goat cheese
- 2 cups chopped spinach (fresh or frozen, drained)
- 1/2 cup diced red bell pepper
- 1/4 cup diced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon FRENCH PANTRY Roasted Garlic and Chive
- 6 whole Campari Tomatoes
Instructions
- Preheat the oven to 375°F
- Place the FORTEEZ 6 loaf tray on the Perforated Baking Sheet
- Whisk the eggs and GREEK yogurt until well combined in a large bowl.
- Stir in the crumbled feta cheese, chopped spinach, diced red bell pepper, diced onion, salt, black pepper, Roasted Garlic, and Chive Herb Blend.
- Pour the mixture into the FORTEEZ 6 Loaf Mold, filling each about 1/2 full.
- Slice the top off of each tomato, then place the whole tomato upside down in the middle of each Frittata.
- Bake for 35 to 40 minutes or until the Frittata is set and the tops are lightly golden.
- Let the Frittata cool in the mold for a few minutes before removing them.
BONTIP: We love this healthy alternative to a breakfast sandwich. The Greek yogurt is a perfect combo with the eggs to get the moisture and creaminess just right.
Enjoy cooking from our bon COOK kitchen to yours!
