Description
Veggie Frittata Squares made with spinach, cherry tomatoes, and creamy feta-style cheese. A healthy, easy, and protein-rich dish perfect for breakfast, brunch, or lunch.
Ingredients
Butter (for baking dish)
2 tablespoons olive oil
1 pint cherry tomatoes
1 bunch scallions, thinly sliced
5 ounces baby spinach leaves
1/2 cup whole milk
1/2 cup Daisy or 365 by Whole Foods Market sour cream
12 large eggs
3/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 cup crumbled Dodoni feta cheese
3 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 350°F and butter a 2-quart baking dish.
2. Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 2 minutes until softened. Remove and set aside.
3. Add scallions to the same pan and cook for 1 minute until soft. Stir in spinach and 1/4 teaspoon of salt. Cook until wilted.
4. Remove from heat and let cool slightly. Stir in the crumbled feta cheese.
5. In a large bowl, whisk milk and sour cream until smooth. Add eggs, 1/2 teaspoon of salt, and black pepper. Whisk until blended.
6. Transfer spinach mixture to the baking dish and pour the egg mixture over it evenly.
7. Scatter cherry tomatoes on top and sprinkle parsley over the surface.
8. Bake for 40–45 minutes until the eggs are set and lightly golden.
9. Cool for 10 minutes, slice into 9 squares, and serve warm or at room temperature.
Notes
These Veggie Frittata Squares are ideal for meal prep and stay fresh for up to a week in the refrigerator.
For a melt-in-your-mouth finish, try adding Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese on top before baking.
To store longer, freeze portions for up to two months. Reheat gently in the microwave or oven.
You can customize the recipe with other veggies like bell peppers, mushrooms, or zucchini.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American