Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta

I had a busy day ahead so I decided to make myself a delicious and healthy breakfast to start the day off right. I sautéed some cherry tomatoes and spinach with some minced garlic. I also added some fresh basil and feta for extra flavor. This mini frittata is my new favorite! I loved the garlicky flavor with the sweet & juicy tomatoes and the creamy salty feta cheese. It was healthy, hearty, and delicious. 

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Heat the olive oil in a small sauté pan. Add the cherry tomato halves and spinach to the pan 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. 

 

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Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta

Yield: 1

Cook Time: 25-30 min.

Ingredients:

1 tsp olive oil
5-6 cherry tomatoes, halved
1/3 cup of baby spinach, stems removed
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
2 eggs, whisked
1 tbsp mik
1 tbsp fresh basil
1 tbsp feta cheese

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Heat the olive oil in a small sauté pan. Add the cherry tomato halves and spinach to the pan 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.

Recipe and photos by For the Love of Cooking.net

 

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11 Responses to “Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta”

  1. 1

    gloria — June 17, 2014 @ 9:50 pm

    I love fritattas and this look absolutely delicious Pam:)

    [Reply]

  2. 2

    Angie@Angie's Recipes — June 18, 2014 @ 3:25 am

    I always love your egg recipes. This looks mouthwatering.

    [Reply]

  3. 3

    Kim in MD — June 18, 2014 @ 7:18 am

    I have made every baked egg and frittata recipe you have posted, and they have all been delicious. This one is no exception, Pam! I am so excited to make this- I know it will be amazing!

    [Reply]

  4. 4

    Larry — June 18, 2014 @ 10:33 am

    I always enjoy your individual baked egg dishes and this is no exception.

    [Reply]

  5. 5

    Jessica @ Jessiker Bakes — June 18, 2014 @ 10:47 am

    I love frittatas and this one is no exception. All the flavours are so delicious and this looks gorgeous!

    [Reply]

  6. 6

    John@Kitchen Riffs — June 18, 2014 @ 11:35 am

    I’ve never met a frittata I didn’t like. ;-) And this one is no exception. Really super recipe. (BTW, you forgot to list the eggs and milk under the ingredients.) Good stuff — thanks.

    [Reply]

  7. 7

    Marjie — June 18, 2014 @ 12:07 pm

    Looks like a great breakfast or lunch!

    [Reply]

  8. 8

    Jovina Coughlin — June 18, 2014 @ 6:42 pm

    What a delicious frittata.

    [Reply]

  9. 9

    Susan — June 19, 2014 @ 5:28 am

    I love your little egg dishes! You have a good feel for combining vegetables to make a good frittata/omelette !!!

    [Reply]

  10. 10

    Chris — June 22, 2014 @ 6:00 am

    Great recipe and spectacular photo, but that could be a comment for any post on your blog, right? Nice job, Pam.

    [Reply]

  11. 11

    Joanne — June 23, 2014 @ 4:53 am

    The perfect mix of cheese and veggies!! Definitely a breakfast of champions!

    [Reply]

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