A Process, but Satisfying

Easter is another magical holiday that I take such pleasure in. Easter baskets are carefully planned out and executed with traditional items like a stuffed animal, handmade egg and each member of my family has their favorite easter candy. I enjoy putting out of the ordinary items in the baskets.

And Easter brunch...a delightful reason to bake yeast breads and cakes, decorated cookies, (for cutters I have a carrot, several bunnies, lambs, several eggs, and of course, the hen and dove from our website!) and savory brunch items. This year, I have decided to share a savory item, as often I am accused of being too focused on sweets! Please enjoy it this Easter Holiday and as always, I hope you get as much pleasure as I do in the joys of cooking! 

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  • 12 large eggs
  • 1/2 cup half and half
  • 1 tsp kosher or sea salt
  • 1/2 tsp freshly ground pepper
  • 3 tbsp extra-virgin olive oil
  • 1 small yellow onion, halved lengthwise and cut into thin wedges
  • 6 ounces baby spinach leaves, coarsely chopped (about 4 cups firmly packed)
  • 1 pint cherry tomatoes, stemmed and havled
  • 1 1/2 tbsp chopped fresh oregano
  • 1/2 cup (about 3 ouces) crumbled feta cheese

In a large bowl, whisk together the eggs and half and half until thoroughly combined. Whisk in the salt and pepper. Set aside. Position an over rack about 3" below the heat source and preheat the broiler. In a 12" ovenproof skillet, preferably non-stick, heat the olive oil over medium heat. Swirl to coat the pan, add the onion and saute, stirring occasionally, until the onion softens, about 2 minutes. Add the spinach a handful at a time, and saute just until wilted and bright green, about 3 minutes. As soon as the spinach is wilted, add the tomatoes and oregano and saute, stirring constantly, until the tomatoes are heated through, about 1 minute.

Add the egg mixture to the pan, reduce the heat to medium low and cook, without stirring, until the frittata is set on the bottom and around the edges, about 4 minutes. While the frittata is cooking, simultaneously lift one edge of the frittata with a spatula and tilt the pan a little so the uncooked egg flows under the set edge. Repeat this at regular intervals around the edge of the frittata. When the eggs are mostly cooked, scatter the feta and the eggs are set but still moist, about 3 minutes. Allow the frittata to rest for 5 minutes, then slice it into wedges and serve immediately on warmed plates.