After the holiday rush, I wanted something easy and delicious for breakfast…with a reasonable amount of veggies to make it healthy. What to make??? Frittata!
A great frittata is creamy, custardy, and full of veggies. It should not be dry or bland. They are also great to use up the bits of veggies in your refrigerator for an easy brunch recipe or weeknight meal. Frittatas also are great to pack and reheat for work lunches. Serve it with a side salad and you are good to go!
My version is a hands-off, baked frittata filled with sweet, roasted cherry tomatoes (Look at those golden beauties from my garden!), chopped kale, and creamy feta cheese. Sooo good!!!
How to Make Roasted Tomato and Feta Frittata:
Warm a small pan over medium heat. Drizzle with olive oil and add kale and minced garlic. Add a pinch of red pepper flakes. Sauté for 1-2 minutes until kale is wilted. Add in the roasted cherry tomatoes to combine. Sauté for one more minute.
Preheat the oven to 400°F. Spray an oven-safe skillet with cooking spray. Add the roasted tomatoes, kale, ¾ of the feta (reserve a couple tablespoons to sprinkle on top), and the basil.
In a large bowl, whisk together the 8 eggs, heavy cream, and sea salt. Pour the egg mixture over the vegetables.
Bake for 20-25 minutes until the eggs are set. Remove from the oven and sprinkle the reserved feta cheese on top. Let the frittata cool for 5 minutes.
Slice into 6 pieces and serve with a drizzle of balsamic glaze and additional basil.
Roasted Tomato and Feta Frittata
Ingredients
Ingredients:
- 2 cups roasted cherry tomatoes
- 1 cup chopped frozen kale or spinach
- 1 Tbsp. olive oil
- 1 clove garlic minced
- 8 large eggs
- ½ cup heavy cream half and half, or milk
- ½ tsp. sea salt
- 1 pinch red pepper flakes
- 4 oz. feta cheese crumbled
- 2 Tbsp. basil leaves hand torn
- Optional: balsamic glaze for garnish
Instructions
Instructions:
- Warm a small pan over medium heat. Drizzle with olive oil and add kale and minced garlic. Sauté for 1-2 minutes until kale is wilted. Add in the roasted cherry tomatoes to combine. Sauté for one more minute.
- Preheat the oven to 400°F. Spray an oven-safe skillet with cooking spray. Add the roasted tomatoes, kale, ¾ of the feta (reserve a couple tablespoons to sprinkle on top), and the basil.
- In a large bowl, whisk together the 8 eggs, heavy cream, and sea salt. Pour the egg mixture over the vegetables.
- Bake for 20-25 minutes until the eggs are set. Remove from the oven and sprinkle the reserved feta cheese on top. Let the frittata cool for 5 minutes.
- Slice into 6 pieces and serve with a drizzle of balsamic glaze and additional basil.