Spinach, Tomato, Feta Frittata

Starting off the first bite of 2019 H-E-A-L-T-H-Y with this Spinach, Tomato, Feta Frittata. These were perfect for a make ahead breakfast that I could easily warm up each morning before rushing off for the day. Quite easy to make, eat, and reheat. If you love to add a pop of flavor to your eggs, I highly suggest this recipe:

(thank you Sally Vargas at Simply Recipes for sharing)

Ingredients:

- 2 tablespoons olive oil

- 1 pint cherry tomatoes

- 1 bunch scallions, thinly sliced

- 5 ounces (3.5 cups) baby spinach leaves (frozen spinach works great too!)

- 1/2 c whole milk

- 1/2 c sour cream

- 12 eggs

- 3/4 teaspoon salt

- 1/8 teaspoon freshly ground black pepper

- 1 c (5oz) crumbled feta cheese (try flavored feta for a boost of flavor)

- 3 tablespoons chopped fresh parsley

Method:

1. preheat oven to 350F and oil a 9x13 baking dish (a glass baking dish will work well)

2. in a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring often to rotate tomatoes. Cook until tomatoes enlarge and soften but do not fall apart. Transfer to a separate dish and set aside.

3. add the scallions to the pan and cook until softened. Add in the spinach and 1/4 teaspoon of salt. Cook and stir until spinach wilts. Remove the pan from the heat and let cool for a few minutes.

4. stir in the crumbled feta cheese to the cooled pan

5. in a large bowl, whisk together the milk and sour cream until smooth. Whisk the eggs and salt and pepper.

6. transfer spinach mixture from pan to the baking dish and pour the egg mix over the spinach mixture. Sporadically place tomatoes over the eggs and sprinkle the parsley.

7. Bake for 40-45 minutes or until the eggs are solid and not runny.

8. Enjoy!