Mediterranean Spinach, Tomato & Feta Frittata
👩🍳 Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9-inch ceramic pie dish or baking casserole—similar to the fluted white dish highlighted in —with a touch of olive oil.
- Whisk the Egg Base: In a large mixing bowl, crack your 8 eggs. Pour in the heavy cream and season with a pinch of salt, pepper, and dried oregano. Whisk vigorously until the mixture is completely uniform, airy, and frothy.
- Sauté the Veggies: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and sauté for 3 minutes until soft. Toss in the chopped spinach and halved cherry tomatoes. Sauté for just 2 minutes until the spinach is fully wilted and the tomatoes begin to soften. Remove from heat.
- Assemble the Layered Look: Transfer the sautéed spinach, onion, and tomato mixture evenly into the bottom of your prepared ceramic baking dish. Scatter most of your crumbled feta cheese and halved Kalamata olives across the vegetables.
- Pour and Top: Carefully pour your whisked egg mixture over the fillings, ensuring everything is evenly submerged. To replicate the stunning presentation in , arrange a few extra halved Kalamata olives, tomato slices, and pockets of feta directly on top so they peek out beautifully.
- Bake to a Golden Finish: Place the dish in the middle rack of your oven and bake for 20 to 25 minutes. The center should be completely set and the edges should have a gorgeous, puffed, golden-brown crust just like the bubbly texture showcased in .
- Slice and Serve: Let the frittata cool for 5 minutes to set completely. Use a metal pie spatula to slide beneath a slice, lifting out a perfect, colorful wedge of Mediterranean flavor.
