Tomato & Spinach Frittata with Feta


Against all odds, summer is coming early to Montreal. This is the kind of dish best made during the height of the season, when the markets overflow with zucchini and garlic scapes, and the tomatoes are so ripe they can be eaten raw, without even a sprinkling of salt or pepper. Thirty minutes of oven activity is just enough to cut the chill of Montreal summer nights without overwhelming a non-air-conditioned apartment. I couldn’t wait until early July, but I guarantee that I’ll be making this again!

The green onions really add something to the flavour of this dish, but I imagine that garlic scapes could be quite easily substituted in their place. If you don’t have a pan suitable both for the stovetop and the oven, simply cook the vegetables on the stovetop in a pan, then combine the egg mixture, vegetables, and cheese in a casserole dish, and cook for 20-25 minutes in the oven.

Tomato & Spinach Frittata

Serves 2 as a main dish, 4 with side dishes

2 tablespoons vegetable oil

1 small onion, diced

1 large handful spinach leaves

4 green onions, chopped thinly

2/3 cup cherry or grape tomatoes, halved

4 medium eggs

2/3 cup milk

1/4 teaspoon salt

1/2 teaspoon black pepper

Feta cheese

Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a cast-iron pan over medium heat. Whisk the eggs, milk, salt, and pepper in a medium bowl until fully combined.

Add the onions to the pan, and cook until softened. Add the spinach and green onion, and cook until the spinach has wilted, stirring occasionally. Add the tomatoes and cook for an additional minute, then pour the egg mixture over the vegetables. Let cook for 5 minutes.

Crumble feta cheese over the frittata. Transfer the pan from the stovetop into the oven, and let cook for 15-20 minutes, or until the top is set and the edges are golden-brown. Remove from the oven, let cook slightly, and serve with additional feta if desired. Enjoy!

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