Eggs

Breakfast, Eggs, Recipes

Spinach, Tomato And Feta Cheese Frittata For One

For breakfast, lunch, or dinner, this spinach, tomato and feta cheese frittata for one is healthy and easy to put together.

Spinach, Tomato And Feta Cheese Frittata For One

Butter a small baking dish; making sure to butter all the way up the sides, too. (You don’t want the egg mixture to stick as it rises.) I use Le Creuset’s 7 x 5 rectangular baking dish which is just perfect for a one person frittata.

Add in spinach, tomato and feta cheese.

Spinach, Tomato And Feta Cheese Frittata For One

In a separate bowl, scramble the eggs. I used three medium-sized eggs. Two extra large would probably be fine, as well. Add in the half and half or milk and mix well. Season the mixture with salt and pepper. I also added a dash of onion and garlic powder, but that’s totally optional.

Pour the egg mixture carefully over the veggies and cheese.

Spinach, Tomato And Feta Cheese Frittata For One

Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it’s done. If not, cook for an additional 5-7 minutes.

Remove from oven, let cool for a few minutes before attempting to cut and remove a piece.

Spinach, Tomato And Feta Cheese Frittata For One

Serve and enjoy!

Spinach, Tomato And Feta Cheese Frittata For One

Spinach, Tomato And Feta Cheese Frittata For One
 
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Spinach, Tomato And Feta Cheese Frittata For One
Author:
Serves: 1 serving
Ingredients
  • ⅓ c. organic spinach
  • 6-8 organic cherry tomatoes, cut in half
  • ¼ cup feta cheese, crumbled
  • 3 medium-sized organic eggs
  • ¼ cup organic half and half or milk
  • salt and pepper
  • garlic powder (optional)
  • onion powder (optional)
Instructions
  1. Butter a small baking dish; making sure to butter all the way up the sides, too.

  2. Add in spinach, tomato and feta cheese.

  3. In a separate bowl, scramble three medium-sized eggs.

  4. Add in the half and half or milk and mix well.

  5. Season the mixture with salt and pepper. Optional: added a dash of onion and/or garlic powder

  6. Pour the egg mixture carefully over the veggies and cheese.

  7. Place in a pre-heated 350° oven, uncovered, and bake for 30 minutes, or until top begins to brown. Check that eggs are fully cooked by inserting a knife in the center of the frittata. If it comes out clean, it's done. If not, cook for an additional 5-7 minutes.

  8. Remove from oven, let cool for a few minutes before attempting to cut and serve.

 

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Eggs, Recipes

Egg Salad With Olives And Celery

Here’s a quick and tasty egg salad recipe that’s sure to please the olive lover in you. I love how the crunch of the celery gives you a light, bright flavor while the green olives lend a bit of tartness to an overall egg-based dish. This egg salad with olives and celery recipe is simple to whip up!

Egg Salad With Olives and Celery

Note: This post contains affiliate links to Amazon products.

Start by hard boiling your eggs. I used three medium-sized eggs for this recipe, which was enough for two small sandwiches, or in this case, to use as an open-faced dip. I boiled for approximately 8 minutes on medium heat after the water came to a boil. Remove from heat, rinse with cool water, and as soon as the eggs are cool enough to handle, peel them.

Egg Salad With Olives and Celery

Dice your celery and green olives. This is about 3 stalks of celery and about 12 olives. Set aside until needed.


Egg Salad With Olives and Celery

Slice your eggs and then dump them into a mixing bowl. You do have an egg slicer, don’t you? Mine is as old as the hills, but it gets the job done. Here’s a no-frills egg slicer that’s a bit more modern.


Egg Salad With Olives and Celery

Add the mayonnaise and salt and pepper; mix lightly with fork. Add in the celery and olives and mix lightly. Taste and add more seasoning if needed.

Egg Salad With Olives and Celery

Serve it immediately and enjoy.

Egg Salad With Olives and Celery

Here, I served it with some crusty rolls for easy open-faced sandwiches. If making ahead, store in refrigerator until ready to serve.

Egg Salad With Olives and Celery

Note: This post contains affiliate links to Amazon products.

 

Egg Salad With Olives And Celery
 
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Egg Salad With Olives and Celery
Author:
Serves: 2 servings
Ingredients
  • 3 hard boiled eggs, peeled and sliced
  • ¼ c. mayonnaise
  • 3 stalks celery; diced
  • 12 green olives, diced
  • salt and pepper, to taste
Instructions
  1. Hard boil eggs; cool and peel. Using an egg slicer, slice eggs and add to a medium-sized mixing bowl.

  2. Add mayonnaise and salt and pepper. Mix lightly with a fork.

  3. Add celery and olives. Mix lightly.

  4. Serve immediately or store in refrigerator up to 24 hours.

Here's a quick and tasty egg salad recipe that's sure to please the olive lover in you. I love how the crunch of the celery gives you a light, bright flavor while the green olives lend a bit of tartness to an overall egg-based dish. This egg salad with olives and celery recipe is simple to whip up!

Egg Salad with Olives and Celery

 

1 Comment