Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta

I had a busy day ahead, so I decided to make myself a delicious and healthy breakfast to start the day off right, and made this mini baked frittata with garlicky sautéed tomatoes & spinach, fresh basil, and feta recipe. This baked mini frittata is my new favorite–I loved the garlicky flavor with the sweet & juicy tomatoes and the creamy, salty feta cheese, and it tasted great with some twisted bacon.

Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta

Ingredients:

• 1 tsp olive oil
• 5-6 cherry tomatoes, halved
• ⅓ cup of baby spinach, stems removed
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• 2 eggs, well-whisked
• 1 tbsp milk or cream
• 1 tbsp fresh basil
• 1 tbsp feta cheese, crumbles

How to Make a Mini Baked Frittata with Garlicky Sautéed Tomatoes & Spinach, Fresh Basil, and Feta

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray or butter.

Heat the olive oil in a small skillet. Add the cherry tomato halves and spinach to the pan, then season with sea salt and freshly cracked pepper to taste. Cook and stir for 1 minute. Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove from the heat.

Whisk together the eggs and milk. Season with sea salt and freshly cracked pepper, to taste.

Sprinkle the bottom of the mini baking dish with half of the tomato and spinach mixture, then top with some fresh basil and feta.

Add the egg mixture, then sprinkle the top with the remaining tomato mixture, basil, and feta. 

Place into the oven and bake for 25-30 minutes, until cooked through.

Remove from the oven and serve immediately. Enjoy.