Spinach and Feta Frittata with Tomato Salsa
Time to complete
40 minutes
Serving size
6
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What You Need
Ingredients
Preparation
MAKE THE FRITTATA
- Preheat oven to 180°. Melt 15g butter in a HexClad 25CM Hybrid Fry Pan over medium-high. Add garlic and spring onion and cook, stirring until fragrant, 1 minute. Add spinach, by the handful, and cook until wilted , about 3 minutes. Drain spinach in a colander and place in a clean kitchen towel. Squeeze out any excess liquid.
- In a large bowl, beat eggs and milk with a whisk and season with salt and pepper. Stir in spinach, half of the feta, and the dill.
- Return pan to medium-high heat and add butter, swirling to coat bottom and sides of pan as it melts. Pour the egg mixture into the pan and cook, without stirring, until the edges begin to set, about 2 minutes. Remove from the heat and sprinkle top with remaining feta and more dill.
- Bake until puffed, golden, and just set, about 22 to 26 minutes.
MAKE THE TOMATO SALSA
- In a medium bowl, combine cherry tomato, red onion, basil, olive oil, and lemon juice. Season with salt and pepper.
- Serve frittata warm or at room temperature topped with tomato salsa.
