- Todd English born (1960)
- 2 Tablespoons olive oil, plus more to taste
- 1/2 Cup chopped red onion
- 1 Cup baby spinach
- Salt and freshly ground pepper, to taste
- 3 egg whites, beaten
- 3 eggs
- 1/4 Cup cherry tomatoes, halved
- 1/4 Cup pitted Greek black olives
- 2 Tablespoons feta cheese, crumbled
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.
Heat the olive oil in a small, oven-safe, nonstick frying pan over medium heat. Add the onion and sauté until it begins to color, about 5-7 minutes. Add the spinach, stir, and cook until just wilted, about 1-2 minutes. Season with salt and pepper, to taste.
Season the egg whites with salt and pepper, to taste. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves, cut side up, olives, and feta cheese. Season again with salt and pepper, to taste.
Continue to cook until the frittata begins to set, about 5-8 minutes. Drizzle with a little extra olive oil and turn on the broiler. Place the frittata under the broiler and cook until the cheese has melted, 1-3 minutes. Let rest for 5 minutes, cut into 4 slices, and enjoy.