It takes decades of management experience to come up with a solution for my family’s non-veggie ways—left to their own devices, Bruce and Emma would never eat anything leafy and green. I have waxed poetic about the benefits of roasting broccoli and asparagus, and both will now eat their fair portions without my beating my head against the table. But spinach? Forget it—I’ve even tried creaming it, to no avail. And…Emma claims tomatoes make her gag, and Bruce will eat a quarter section from his salad and push the rest to the corner of his plate.
Welcome, the spinach-tomoato-feta fritatta. They both love it! Go figure….
Serves 3
6 eggs plus one white
1 T canola oil
1 T butter
1 to 2 tomatoes, depending on size, diced
1 10 oz. package frozen spinach, defrosted, water squeezed out
6 oz. feta (I like the light feta from TJs), crumbled
Salt and pepper, to taste
Preheat oven to 350 degrees.
Break eggs into a bowl, and beat until combined. Heat butter and oil in a skillet and pour in eggs. Toss in diced tomatoes, spinach and, finally, feta. By this time the eggs should be beginning to set. Place pan in the oven, and bake until eggs are just set–the tomatoes should be warmed through, the spinach just cooked and the feta slightly melty. Season with salt and pepper, cut into pizza slices and serve with a salad and piece of crusty bread.
Hey, if veggie+eggs=score, go for it! I love frittatas, and served, like you did, with avocado on the side…bliss.
By: TheKitchenWitch on September 7, 2009
at 3:34 pm
Fritattas are such great dishes, complete meals on their own and certainly a great way to sneak veg into reluctant members of the family! this one in particular looks fantastic!
By: Marta on September 7, 2009
at 4:44 pm
If it works go for it! I love a good fritatta any time of day.
By: Monica H on September 7, 2009
at 8:14 pm
Great way to make them eat their spinach! I just had some in tostada today!
And thanks for reminding me…I NEED to make some frittata SOON!
By: burpexcuzme on September 7, 2009
at 8:47 pm
Fritattas are the bomb. I’ve finally gotten over my aversion to vegetables, but it took some years. Looks great.
By: Bob on September 7, 2009
at 9:16 pm
LOL, it’s amazing how a little disguising helps. This frittata looks amazing! I wish I had a wonderful cast iron skillet like yours.
By: Palidor on September 8, 2009
at 3:13 am
I love frittatas they are such a great way to empty out the fridge. Your flavor combination sounds terrific and with avocado – mmmm.
By: Phoo-D on September 8, 2009
at 6:17 am
Frittata sounds terrific, feta is a great addition! I found my daughter will eat any veggies I put in the frittata as well
By: Natasha - 5 Star Foodie on September 8, 2009
at 7:30 am
This is a great Fritatta! I love your choice of veggies and with feta is just delicious!
By: Reeni on September 8, 2009
at 7:37 am
The way I make it is the same the way you make this fritata. YUM!
By: elra on September 8, 2009
at 8:45 am
Love spinach, love feta, love fritattas. Which means: love this posting and recipe. Definitely making this!
By: Claudia on September 8, 2009
at 12:36 pm
Fritatta! I haven’t had this for a while…great idea for my weekend breakfast. Will try the light feta cheese from TJ as well…Great pictures!
By: Juliana on September 8, 2009
at 1:00 pm
Fritattas are a great way to use leftovers or create fast and easy weeknight suppers. Your fritatta looks delicious! I love tomatoes and feta. Thanks for sharing.
By the way, I have a couple of non-veggie eating kids myself. I am always beating my head on the table trying to get them to eat something green!
By: Velva on September 8, 2009
at 5:10 pm
Lovely Fritattas Can’t wait to try it over the weekend.
Thanks for sharing your recipe
Have Wonderful Day ~
By: foodcreate on September 9, 2009
at 6:21 am
What a light & healthy frittata! I love the combination of tomatoes & feta!!
This is excellent food!
By: Sophie on September 9, 2009
at 11:32 pm
Oh my goodness, I want this NOW. Looks heavenly. My stomach is growling, seriously.
By: Sam@BingeNYC on September 12, 2009
at 9:40 am