Looking for an easy, delicious recipe to use all those extra eggs in the fridge? A roasted tomato and feta frittata is a great option. Plus, it’s suitable for breakfast, lunch and dinner!
The following recipe requires approximately 10 minutes of preparation, 25 minutes of cooking and serves 4 people.
Ingredients
- ½ tbsp olive oil
- 10 cherry tomatoes (cut in half)
- 5 medium eggs
- ⅓ cup of cheddar cheese (shredded)
- ½ cup feta cheese
- 1 cup spinach
- ½ red bell pepper (chopped)
- 1 spring onion (chopped)
- 1 tsp oregano
- Salt and pepper to taste
If you’re looking for some extra flavour, feel free to include additional ingredients such as mushrooms, cooked ham, etc.
Instructions
- Pre-heat oven to 350 degrees fahrenheit.
- Put olive oil and cherry tomatoes in a medium-sized pan and roast in the oven for 10 minutes.
- In the meantime, whisk eggs in a bowl and add the cheddar cheese, feta cheese, spinach, red bell pepper, spring onion and oregano. Add salt and pepper to taste.
- Remove the tomatoes from the oven. They should be lightly roasted.
- Pour the egg mixture on top of the tomatoes and stir the contents.
- Place the pan in the oven for 15-20 minutes or until cooked. The cooking time will depend on the thickness of your frittata.
- Allow frittata to cool before cutting and serving.
That’s all there is to it! You can quickly whip up a roasted tomato and feta frittata that looks and tastes amazing.
Happy cooking and let us know what you think of this recipe in the comments section below.
