Frittata
6 servings
A frittata is a baked omelet, but instead of folding the fillings into an egg envelope, you incorporate them evenly throughout. It’s a simple, versatile meal that makes it easy to break your fast whatever the time of day. Add your favorite ingredients and eat it cold, warm or hot — it’s difficult to get a frittata wrong unless you overcook it. Note to chef: Set an oven timer!
Ingredients
- 10 eggs
- 1 small onion
- 2 cloves garlic
- 1 large bunch spinach
- 2/3 cup / 160 mL sundried tomatoes in oil
- 1 Tbsp olive oil
- Pinch of herbes de Provence
- 8 oz / 225 g crumbled feta, divided
- Pinch of chili flakes
- 1/2 cup / 125 mL whole milk
- Salt and pepper
The Diabetes Code Cookbook © 2021 Jason Fung & Alison Maclean
First Published by Greystone Books Ltd.
First Published by Greystone Books Ltd.
Directions
- Crack eggs into a bowl. Dice onion. Mince garlic. Roughly chop spinach leaves. Thinly slice sundried tomatoes. Preheat oven to 425°F / 220°C. Lightly oil a baking dish or casserole.
- In a skillet, warm olive oil over medium heat. Add onion and garlic. Cook for 5-7 minutes or until onion is translucent and soft. Remove from heat and season with salt and pepper. Scatter onions and garlic evenly in prepared baking dish.
- Reduce heat to medium-low. Add spinach to skillet and cook for about 3 minutes or until spinach wilts. Drain any excess liquid from spinach. Add spinach to baking dish and sprinkle with herbes de Provence. Scatter sundried tomatoes and three-quarters of the feta cheese evenly on top of spinach. Sprinkle with chili flakes, salt and pepper.
- Whisk eggs with milk to combine. Pour over vegetables and cheese in baking dish, ensuring that everything is covered by the egg. Bake for 30-35 minutes or until frittata is puffy and brown on top.
- To serve, sprinkle with remaining feta cheese and cut into wedges.