Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta
Servings 1
Equipment
- Small skillet
- Small Baking Dish or Ramekin
Ingredients
- 1 tsp olive oil
- 5-6 cherry tomatoes halved
- ⅓ cup of baby spinach stems removed
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- 2 eggs whisked
- 1 tbsp milk or cream
- 1 tbsp fresh basil
- 1 tbsp feta cheese crumbles
Instructions
- Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray or butter.
- Heat the olive oil in a small skillet. Add the cherry tomato halves and spinach to the skillet, then season with sea salt and freshly cracked pepper to taste.
- Cook and stir for 1 minute. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove from the heat.
- Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.
- Sprinkle the bottom of the mini baking dish with half of the tomato and spinach mixture, then top with some fresh basil and feta.
- Add the egg mixture, then sprinkle the top with the remaining tomato mixture, basil, and feta.
- Place into the oven and bake for 25-30 minutes, until cooked through.
- Remove from the oven and serve immediately. Enjoy.