Having a nutritious and protein-packed breakfast is a breeze with this delicious frittata in your morning meal rotation.
Savory eggs, tangy feta, and bright tomatoes make for a pick-me-up that will last you through to lunchtime. Enjoy it on slow mornings, or pack it when you’re on the go.
Ingredients:
6 local eggs
¼ cup milk
1 tablespoon olive oil
1 small organic yellow onion
2 organic garlic cloves
1 cup organic spinach
½ cup La Clare® feta cheese (or your favorite feta)
1 cup organic cherry tomatoes
Salt to taste
Pepper to taste
Optional: ½ lb. organic breakfast sausage
Instructions:
Preheat your oven to 400°F
First, prepare your ingredients. Dice your onions. Cut the stems from your spinach and chop it into strips. Mince your garlic if not using pre-minced. Slice your cherry tomatoes length-wise. Crumble your feta block. Set everything aside.
In a cast iron skillet, heat your olive oil. Add your onions and sauté until partially cooked. Then add your garlic and breakfast sausage, if using.
Sauté until onions are translucent, garlic is fragrant, and sausage is fully cooked. Add your spinach and feta. Stir to combine. Remove from heat.
Crack your eggs into a large mixing bowl. Add your milk, salt and pepper. Whisk vigorously until combined and frothy.
Pour your egg mixture into your cast iron skillet.
Arrange your cherry tomatoes on top, skin side up.
Put it in the oven and bake for 30 minutes, or until the center has set and the top and edges are browned.
Cut and serve on its own or enjoy with sourdough bread.
-Delaney Blomstrom
