Foodie Friday: Frittata with Spinach, Tomatoes and Feta
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
This frittata could be a nice breakfast, brunch or lunch item served with a mixed green salad on the side.
  • 1 potato peeled and cut into large chunks
  • 6 eggs (use 8 if you omit the potato)
  • olive oil
  • 1 small shallot, diced
  • 10-12 grape tomatoes, halved
  • handfull of spinach
  • ¼ cup of feta cheese
  • salt and pepper to taste
  1. Pre-heat oven to 350 degrees.
  2. Place potato chunks in a sauce pot and cover with cold water by about 1-2 inches. Heat over med-high heat and bring just to a rolling boil. As soon as the water boils, turn it off and drain the potatoes. (This is called par-cooking).
  3. In the meantime, whisk eggs in a bowl until well blended and a little foamy. Season generously with salt and pepper.
  4. Heat a large oven-proof saute pan (10") and coat the bottom with olive oil. Toss the potatoes in and saute until golden brown and cooked through, tossing often for about 5 minutes. Season with salt and pepper. Add the diced shallots towards the end to soften and brown a little.
  5. Add more olive oil, if needed, before pouring the eggs over the potatoes and shallots in the saute pan. Spread spinach, tomatoes and feta evenly over the top.
  6. Allow the frittata to cook over med heat for a couple of minutes and then transfer to the oven and continue to cook for 6-10 minutes until eggs are cooked but not browned.
  7. Slide out of saute pan onto plate, cut in wedges and serve.
Recipe by Jackie Ourman at