Roasted Tomato & Feta Frittata

Roasted Tomato & Feta Frittata - My Fussy Eater | Easy Family Recipes (2024)

January 16, 2015 by Ciara Attwell, Updated December 12, 2022

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A delicious and healthy frittata or crustless quiche, made with roasted tomatoes, feta cheese and spinach. A great way to use up leftovers.

Roasted Tomato & Feta Frittata - My Fussy Eater | Easy Family Recipes (1)

Ever find yourself staring blankly into an almost empty fridge with zero idea of what to make for lunch or dinner?

Yep that’s me…. more often than I care to admit! After Christmas I was determined to use up as much food in our fridge and freezer as possible as it really does upset me to see good quality produce go in the bin.

My usual fall-back meals were out of the question as I had banned myself from going to the supermarket but this forced me to think a bit more creatively about what I could rustle up from a few limp bits of vegetables and other leftovers. Hello delicious frittata!

Frittata Ingredients

Eggs are one thing I always seem to have in abundance in my house so it really was a no brainer to whisk them up with some leftover vegetables and cheese to createa delicious and filling Roasted Tomato & Feta Frittata.

I also threw in some cooked chorizo to this version. Cooked chicken, turkey or ham would work really well also if you don’t want to keep it purely veggie.

Roasted Tomato & Feta Frittata - My Fussy Eater | Easy Family Recipes (2)

Ingredient Substitutions

Feta cheese can be a tricky one for kids as it can be quite sharp. I only used 50g in my recipe so that it wasn’t too over-powering but you could easily swap it for more cheddar or another type of cheese that your kids prefer.

★★★★★ 4.9 from 7 reviews

Author: Ciara Attwell
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Yield: 4-6 1x
Category: Main Meal
Cuisine: Italian

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Description

A delicious and healthy frittata or crustless quiche, made with roasted tomatoes, feta cheese and spinach

Ingredients

½ tbsp olive oil
8 cherry tomatoes, cut in half
5 medium eggs
25g cheddar cheese
50g feta cheese
50g fresh spinach
½ red pepper, chopped
1 spring onion, chopped
1 tsp oregano
salt and pepper to taste

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Instructions

Preheat the oven to 180c / 350f.
Add the oil and chopped cherry tomatoes to an oven-proof pie or flan dish and roast in the oven for 10 minutes.
In the meantime, whisk the eggs in a large jug with a fork. Add the cheddar, feta, spinach, red pepper, spring onion and oregano and mix well. Season to taste with salt and pepper.
If you want to add any extra ingredients now is the time to do so. I added a little cooked chorizo, but cooked chicken, turkey or ham would work really well too.
Remove the dish from the oven. The tomatoes should be lightly roasted but not completely mushy. Pour the egg mixture on top of the tomatoes and give everything a good stir.
Return the dish to the oven for 15-20 minutes. The cooking time will depend on the thickness of your fritatta. Simply stick a sharp knife into the middle to test if it has cooked through.
If you attempt to cut the frittata straight from the oven it may fall apart, so allow it to cool for 10 minutes before cutting into portions and serving. I serve mine with a little extra feta cheese, cherry tomatoes and rocket.
The frittata will keep in an airtight container in the fridge for 2 days.

FAQs

How long does a frittata last in the refrigerator? ›

When you refrigerate cooked eggs, they'll stay good to eat for three to four days, so you can easily make a frittata (or two) during Sunday meal prep, slice and pack it up, and enjoy it for breakfast, lunch, or dinner almost all week long. In fact, frittatas are so foolproof, you don't even need a recipe to make one.

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How long to let frittata cool? ›

For extra reassurance it's done, you can place a sharp knife into the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are just set, pull the frittata from the oven and let it stand 5 minutes before slicing.

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How to tell when frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

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When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

Should you flip a frittata? ›

Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.

How long does frittata last in the fridge reddit? ›

A healthy, flavorful, colorful dish. Serve on its own or with toast or a salad or whatever. Stays fine in the fridge for 2 or 3 days, and a 30 second zap brings it back to the same temp/texture as it did out of the oven.

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