For almost ten years, a group of us met every Monday at 6:00 am to research, study, discuss, and plan the art work for our church. To make the early morning work more palatable, I prepared breakfast for the group. I loved doing it, they loved eating it, and showered me with compliments for the food. All around it was a most pleasant experience which we still refer to from time to time. I was particularly proud of my individual omelets which I felt I’d mastered the art of making. They were perfectly golden browned on the outside, while light and moist on the inside. Everyone raved about them including Tom, our widely traveled food connoisseur.
However, twice after serving them he asked me “Do you ever make frittatas”? Well no I hadn’t, nor had I ever had any desire to. For some reason I pictured them as a heavy baked egg dish which held no appeal to me, and I am ashamed to say that I let years go by before ever trying them. However, once I did, I immediately understood the reason for Tom’s question. Now I am an avid frittata fan, and I ask you, “Do you ever make frittatas”? If not, don’t wait as long as I did to try one. Start now. You’ll be glad you did. One secret: Don’t over bake!
CHANGE SERVING SIZEservings
COOK TIME30 – 35mins.
- 3 tbsp. olive oil
- 10 egg(s) large
- 3 tsp. Onion salt
- 1/2 tsp. black pepper
- 1 - 5 oz. bag spinach
- 1 pint tomato(es) grape, halved
- 4 scallion(s) (white and green parts), thinly sliced
- 8 oz. Feta crumbled
- 4 slices cooked bacon crumbled
- Heat toaster oven to 350 degrees F.
- Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
- Meanwhile, in a bowl, whisk together the eggs, salt and pepper.
- Add the spinach, tomatoes, bacon, scallions and combine.
- Gently stir in the Feta.
- Remove the casserole from the oven.
- Pour the egg mixture into the casserole.
- Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 – 30 minutes.