Recipe: Spinach and Feta Frittata with Blistered Cherry Tomatoes

This egg-based Mediterranean dish contains two whole cups of nutrient-packed spinach.

Spinach contains high amounts of fiber and, like other leafy greens, it contains sulfoquinovose, a type of sugar that may promote healthy gut bacteria.

This recipe is gluten-free and vegetarian.

Makes 4 servings

What you’ll need

Frittata

• 8 eggs
• 1 tsp dried dill
• 1 tsp dried parsley
• ⅛ tsp salt
• 4 tsp extra virgin olive oil
• ⅓ cup leek (green part only)
• 2 cups spinach
• ½ cup feta
• Pepper (to taste)

Blistered Cherry Tomatoes

• 4 tsp olive oil
• 16 cherry tomatoes
• ⅛ tsp salt

Directions

1. Crack the eggs into a medium bowl, add the dried dill, parsley, and salt, wisk to combine, and set aside.

2. Thinly slice the leeks and add the leeks and olive oil to a ceramic or cast iron pan.

3. Cook the leeks over low-medium heat until softened.

4. Add the spinach to the pan and cook until just wilted. Crumble the feta and sprinkle half of the feta on top of the spinach.

5. Pour the eggs over the spinach and feta mixture. Top the eggs with the remaining feta, cover, and cook until tender over low-medium heat.

6. While the eggs are cooking, turn oven broiler on and line a baking sheet with aluminum foil. Drizzle the olive oil on the baking sheet, and top with cherry tomatoes and salt. Place the baking sheet under the broiler until the cherry tomatoes blister (approximately 5 minutes).

7. To serve: Season the eggs with pepper, and top with blistered cherry tomatoes.