Greek Roasted Tomato Frittata
Serves: 2
  • 1 tablespoon olive oil
  • ½ cup grape or cherry tomatoes, halved
  • 1 cup baby spinach
  • 3 - 4 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 ounce feta cheese, crumbled
  • ½ cup chopped red or yellow peppers
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon of chopped fresh dill
  1. Preheat the oven to 350F.
  2. Add the olive oil to the tomatoes and place on a cookie sheet to roast for 10 -15 minutes, or until tomatoes burst open and are nicely caramelized.
  3. In the meantime, whisk the eggs in a bowl with a fork. Add the feta, spinach, red pepper, chives and mix well. Season to taste with salt and pepper.
  4. Heat an 8 or 9 inch cast iron pan on your stovetop and place the roasted tomatoes in, then pour the egg mixture on top of the tomatoes and give everything a good stir, don't overcook - the frittata will set in the oven.
  5. Place the pan in the oven for 15-20 minutes. The cooking time will depend on the thickness of your frittata. Simply stick a sharp knife into the middle to test if it has cooked through. Serve warm with a sprinkle of fresh parsley, dill and additional feta cheese.