Sundried Tomato, Spinach and Feta Frittata

I had some leftover frittata that I made for a brunch for my youngest son's birthday.  Frittata is such an easy dish and can be served hot or room temperature.  I'm using one of my net coverings again as protection from those pesky flies.

 

I also made some zucchini bread from my gifted produce and used my  mini beehive Nordic Ware pan.  Isn't the bee tablecloth so pretty?  A sweet friend sent me this last year after I had a bee tea party.

My Grace's Teaware teacup is so pretty with the bee theme.

Isn't this the cutest teapot?  It makes me happy just to use it!

 

 

Using a seasoned cast iron skillet  is perfect for a frittata and keeps it warm, too.

Frittatas are great for brunch or even dinner!

Yield: 6-8

Author: Kitty

Sundried Tomato, Spinach and Feta Frittata

You can change up the flavors to what you like for your frittata.

Ingredients

• 8 eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 green onion, sliced
• 2 cloves of garlic, minced
• About 2 cups baby spinach leaves
• About 1/3-1/2 cup cut up sundried tomatoes
• salt and pepper
• 1/2 cup Feta cheese crumbles

Instructions

1. Preheat the oven to 400 degrees.
2. Beat the eggs and add the milk.  Set aside.
3. Heat the olive oil in the skillet (I used a 9" cast iron ).  Add the sliced green onion, and cook for a few minutes, until they are translucent.  Add the minced garlic and cook for about 30 seconds.
4. Add the spinach and the sundried tomatoes to the skillet and cook until the spinach wilts.
5. Add the egg mixture  to the skillet.  Season with salt and pepper, and add the feta cheese on top.
6. Bake the frittata for about 15 -20 minutes, or until the eggs are set. 

Here's the birthday boy with his family.  The girls spent the night here, and their parents went to dinner.  Yes, Hayden has a bid, old shiner.  She  got a bump several days ago,  falling off of their sofa and it drained down into her eye.  

 

Thank you for your visit!  xo

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