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