Post by Kris on May 10, 2011 11:10:22 GMT -5
3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces feta, crumbled
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*Heat oven to 350° F.
Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
*Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. *Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta.
*Remove casserole from oven. Pour the egg mixture into casserole. *Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
10 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces feta, crumbled
************************************************
*Heat oven to 350° F.
Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
*Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. *Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta.
*Remove casserole from oven. Pour the egg mixture into casserole. *Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
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