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Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta
Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Satisfying spinach, tomato, and feta frittata - perfect for meal prep! Bake once, enjoy all week.
Ingredients:
  • Butter (for the baking dish)
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 bunch scallions, thinly sliced
  • 5 ounces (about 3 1/2 packed cups) baby spinach leaves
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 12 large eggs
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (about 5 ounces) crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
  • Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Cook tomatoes for 2 minutes until slightly softened. Remove from skillet and set aside. Sauté scallions for 1 minute until softened. Add spinach and 1/4 teaspoon salt, cook until wilted. Take off heat, allow to cool slightly, then stir in crumbled feta cheese.
  • Combine ingredients: In a large bowl, smoothly mix sour cream with milk. Add eggs, 1/2 teaspoon salt, and pepper, whisking until well combined.
  • Prepare and bake the frittata: Pour the spinach filling from the pan into a baking dish and pour the egg mixture over it. Arrange the tomatoes on top of the eggs to peek out and sprinkle with parsley. Bake for 40 to 45 minutes until the eggs are set. Check with a paring knife inserted in the middle to ensure the eggs are no longer runny.
  • Serve: Allow the frittata to cool for 10 minutes before cutting into 9 servings. Refrigerate leftovers for up to a week and reheat in the microwave when ready to enjoy.

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