- Prep time
- 20 minutes PT20M
- Cook time
- 45 minutes PT45M
- 8 servings
Featuring fresh spinach, feta and sun-dried tomatoes, this flavorful frittata is a delicious choice for brunch, lunch or dinner!
- 1 bunch fresh spinach, stemmed
- 1 teaspoon olive oil
- 4 large button mushrooms, sliced
- ½ bunch asparagus, ½-inch bias cut
- ½ bunch scallions, ½-inch bias cut
- ½ cup sun-dried tomatoes in oil, drained and sliced
- ½ cup crumbled feta
- 8 large eggs
- 1 tablespoon salt
- 1¾ cups half and half
Preheat oven to 300°F.
Add spinach to a hot, dry sauté pan and cook until just wilted. Remove spinach from the pan and rough chop once it is cool enough to handle.
In the same pan, add olive oil and mushrooms and sauté until all of the liquid is gone and the mushrooms start to caramelize. Remove mushrooms from the pan and set aside.
Lightly grease a 10-inch baking dish. Evenly distribute all of the vegetables in the baking dish, then top with feta.
Whip eggs with salt until frothy, then add half and half and stir to combine.
Place baking dish in the oven on a baking sheet to collect any spills. Pour the egg mixture into the baking dish, then bake for 35-45 minutes, until the top is lightly browned and the filling is firm to the touch.