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Lunchtime Recipes

Spinach and Tomato Frittata

Summary

This quick and easy frittata is very versatile. It can be served for breakfast, brunch, lunch or dinner.

What You Need

  • 4 cup olive oil, divided
  • 5 oz spinach
  • 1/3 cup finely chopped fresh basil leaves, divided
  • 1/2 cup halved cherry tomatoes
  • 1/2 Sabra Garden Style Salsa
  • 8 eggs
  • 1/3 cup Sabra Spinach Parmesan Greek Yogurt Dip
  • 1/4 tsp each salt and pepper
  • Pinch red chili flakes
  • 1/3 cup crumbled feta cheese

Instructions

  1. Heat 1 tbsp oil in skillet set over medium heat; cook spinach and 1/4 cup basil for about 2 minutes or until wilted. Let cool slightly. Squeeze to remove excess moisture.
  2. Preheat oven to 375ºF. Toss tomatoes with salsa; set aside. Whisk together eggs, dip, salt, pepper and chili flakes. Heat remaining oil in 10-inch ovenproof nonstick skillet set over medium heat; pour in egg mixture. Top with tomato mixture. Cook for 2 to 3 minutes or until eggs start to set around edges.
  3. Transfer to oven; bake for 12 to 15 minutes or until eggs are set. Transfer to cutting board or serving dish. Garnish with feta cheese and remaining basil.
  4. Tips: Serve with crusty bread or home fries.
Cooking time (duration)

Prep: 10 min. Cook: 20 min.

Number of servings (yield)

6 servings

Category

Lunchtime

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