Last time we did Cooking with Nina, I received quite a few requests for Easter brunch options, so today we are sharing a delicious frittata! The options are endless with this one- you can alter the veggies any way you want! Bonus: kids may not notice the veggies because it’s that delish!
Frittata Squares
Ingredients
- butter (to grase baking dish)
- 2 tbsp olive oil
- 1 pint cherry tomatoes
- 1 bunch scallions, thinly sliced
- 5 oz (about 3 1/2 packed cups) baby spinach leaves
- 1/2 cup whole milk
- 1/2 cup sour cream
- 12 large eggs
- 3/4 tsp salt, divided
- 1/8 tsp freshly ground black pepper
- 1 cup crumbled feta cheese
- 3 tbsp chopped fresh parsley
Directions
- Preheat oven to 350F, butter a 2-quart baking dish.
- Add the olive oil to a pan. Add tomatoes and cook (on medium), stirring often, for about 2 minutes or until just starting to soften. Transfer to a separate dish and set aside.
- Add the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 tsp of salt. Cook, stirring often until the spinach wilts. Remove the pan from the heat and cool for a few minutes. Stir in the crumbled feta cheese.
- In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs and 1/2 tsp of salt and pepper.
- Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out and sprinkle with parsley.
- Bake for 40 – 45 minutes, or until the eggs are set.
- Cool the frittata for at least 10 minutes and cut into 9 servings. Store leftovers in the refrigerator for up to a week, reheat in microwave.
I hope you all enjoy this recipe! Of course we love seeing all your tags whenever you make any of my mom’s recipes, so keep them coming! We wish you all a blessed Easter season 🙂
