Serves 1
35 min
Mini Baked Frittata with Garlicky Sautéed Tomatoes, Spinach, Basil, and Feta
Recipe GLPRa38b02cc2ff403
A delicate, protein-rich single-serving frittata baked until golden and set, layered with garlic-infused cherry tomatoes and tender spinach, fresh basil, and creamy feta cheese. Light, satisfying, and ready in under 35 minutes—perfect for breakfast, brunch, or a light lunch.
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Ingredients
1 tsp olive oil
5-6 cherry tomatoes, halved
1/3 cup baby spinach, stems removed
1 clove garlic, minced
2 large eggs
2 tbsp milk
1 tbsp crumbled feta cheese
1 tbsp fresh basil, chopped
Sea salt, to taste
Freshly cracked black pepper, to taste
Cooking spray
Directions
Preheat your oven to 350°F (175°C). Lightly coat a small ramekin or mini baking dish with cooking spray.
Pour the olive oil into a small sauté pan and warm over medium-high heat for about 30 seconds.
Add the cherry tomato halves and spinach to the hot pan. Season generously with sea salt and black pepper, then sauté, stirring gently, for 1 minute until the spinach just begins to wilt.
Stir in the minced garlic and cook for 30 seconds more, stirring constantly until fragrant. Remove from heat.
In a small bowl, whisk together the eggs and milk until well combined. Season the egg mixture with a pinch of sea salt and black pepper.
Scatter half of the tomato and spinach mixture across the bottom of the prepared baking dish. Sprinkle with half of the fresh basil and half of the feta cheese.
Pour the egg mixture gently over the vegetables and cheese base.
Top with the remaining tomato and spinach mixture, basil, and feta cheese.
Bake in the preheated oven for 25-30 minutes, until the frittata is set in the center and lightly golden on top. The internal temperature should reach 160°F (71°C).
Remove from the oven and let cool for 1-2 minutes. Serve immediately while warm.
