The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.
- 2 tablespoons olive oil plus a little more for drizzle
- 3 eggs
- 3 eggs whites, beaten
- 1 cup baby spinach
- 1/2 cup red onion, chopped
- 1/4 cup Greek black olives without pits
- 1/4 cup cherry tomatoes, cut in half
- 2 tablespoons feta cheese
- salt and freshly ground pepper, to taste
Place the olive oil in a small nonstick frying pan over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions are beginning to caramelize. Add the spinach, stir and cook for 1-2 minutes, or until just wilted. Season with a little salt and pepper.
Season the egg whites with a little salt and pepper. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves cut side up. Sprinkle with the feta.
Add the egg mixture to the pan. Top the eggs mixture with the olives and cherry tomatoes, placing the tomatoes cut side up. Sprinkle with feta and drizzle with olive oil. Season with salt and pepper. Continue to cook for 7-8 minutes, or until the frittata begins to set 5-7 minutes. Drizzle with a little extra olive oil and turn on the broiler.
Place the frittata under the broiler and cook for 1-3 minutes, or until the cheese has melted. Allow to rest for 5 minutes, cut into 4 slices and enjoy!