Description
This Make-Ahead Frittata Squares recipe combines fresh spinach, juicy cherry tomatoes, and tangy feta cheese into a delicious and easy breakfast dish. Baked in one dish and cut into squares, it’s perfect for prepping ahead and enjoying reheated portions throughout the week.
Ingredients
For the Dish
- Butter, for greasing the baking dish
Vegetables & Cheese
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 1 bunch scallions, thinly sliced
- 5 ounces (about 3 1/2 packed cups) baby spinach leaves
- 1 cup (about 5 ounces) crumbled feta cheese
- 3 tablespoons chopped fresh parsley
Egg Mixture
- 1/2 cup whole milk
- 1/2 cup sour cream
- 12 large eggs
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Butter a 2-quart baking dish to prevent sticking.
- Cook the Tomatoes: Heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook, stirring often, for about 2 minutes until they soften but don’t fall apart. Transfer tomatoes to a separate dish and set aside.
- Cook Scallions and Spinach: In the same skillet, add scallions and cook for about 1 minute until softened. Stir in baby spinach and 1/4 teaspoon salt, cooking and stirring frequently until the spinach wilts. Remove from heat and let cool for a few minutes.
- Add Feta Cheese: Stir crumbled feta cheese into the spinach mixture until evenly combined.
- Whisk Egg Mixture: In a large bowl, whisk the milk into the sour cream until smooth. Gradually whisk in the eggs, 1/2 teaspoon salt, and freshly ground black pepper until well incorporated.
- Assemble Frittata: Transfer the spinach and feta filling into the buttered baking dish. Pour the egg mixture evenly over the filling. Scatter the cooked tomatoes over the top so they peek through the egg mixture. Sprinkle chopped fresh parsley on top for garnish.
- Bake: Bake the frittata at 350°F for 40 to 45 minutes, until the eggs are fully set. Test doneness by inserting a paring knife in the center; it should come out clean and the eggs shouldn’t be runny.
- Cool and Serve: Allow the frittata to cool for at least 10 minutes before cutting into 9 squares. Serve warm. Store leftovers in the refrigerator for up to a week and reheat individual squares in the microwave as needed.
Notes
- This dish can be made ahead of time and reheated, making it perfect for busy mornings.
- Make sure to fully cook the eggs to avoid any runny texture.
- Feel free to substitute feta with goat cheese or another crumbly cheese if preferred.
- For a dairy-free version, replace sour cream and milk with suitable alternatives.
- Use fresh herbs like parsley to enhance flavor and presentation just before serving.