Frittata with Tomatoes and Feta

Ingredients

• 5Eggs
• 75-100 gCherry tomatoes
• 25 gSpinach
• 40 gFeta cheese
• 60 gOnion
• 1/2 cucchiaioOlive oil
• a piacereSalt and pepper

Method

1. 1

   Finely chop half an onion. Heat the olive oil in a 20 cm non-stick skillet over medium heat, then add the onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.

2. 2

   Add the spinach to the skillet and cook for 2 minutes, stirring gently, until wilted.

3. 3

   Cut the cherry tomatoes in half and add them to the skillet. Stir to combine everything and cook for 1 minute.

4. 4

   In a bowl, crack the 5 eggs and whisk them with a pinch of salt and pepper until well combined.

5. 5

   Pour the egg mixture evenly over the vegetables in the skillet. Crumble the feta cheese over the surface and gently stir to distribute it.

6. 6

   Cook on the stovetop for 5-6 minutes over medium heat, until the edges have set but the center still moves slightly when you shake the skillet.

7. 7

   Transfer the skillet to a preheated 180°C oven and bake for 2-3 minutes, until the center is just set and the top is lightly golden.

8. 8

   Remove from the oven and let rest for 1 minute, then slide onto a plate or serve directly from the skillet.