After reading Trisha’s Merimbula, NSW trip in Sugarlace, I was inspired by her morning breakfast of Spinach & Feta Omelette. Just thinking of all the flavours, made me include all the main ingredients in my weekly shopping list.
I was going to buy the feta and sundried tomatoes separately, but I saw this combo together in Coles deli section and thought to myself…why not? I’m trying to teach myself to just buy enough and not too much because the excess as days goes by…expires and get chucked in the bin. Overbuying groceries is such a bad habit to break! But I need to be aware of this problem of mine every time I go to the shops, enough is good…extra cans or packets are bad, very BAD!
So, here’s my own version on that Spinach & Feta Omelette that I saw in Trisha’s Merimbula, NSW post….I hope you all like it!
FETA, SEMI DRIED TOMATO & SPINACH FRITTATA
100g feta & semi dried tomato combo
150g bag of Baby Spinach
1 1/2 tbspn butter
good pinch of coarse table salt and coarse ground pepper
*used AUS Measuring Cups & Spoons
Top Left & Right: Crack all the eggs into a medium bowl, add the salt and pepper. Using a fork, beat the eggs until the egg yolks and eggwhites are well combined together, set aside.
Bottom Left & Right: Melt your butter in a non stick large frying pan, in medium-high heat and slightly wilt (half cook) the Baby Spinach Leaves, remove and place in a spare bowl.
Top Left & Right: After removing the wilted spinach leaves, pour in the beaten eggs into you empty hot frying pan. Scatter your feta and semi dried tomato pieces.
Bottom Left & Right: Add in your half cooked spinach leaves, spreading it out on top of the frittata. When you think the entire base of your frittata is stable enough for flipping, flip the entire frittata with two cooking spatulas so that the top goes into the bottom, turn off the stove and let it cook for 30 seconds or you can place your pan under your stove grill on high for a minute or less to set the top of the frittata. Your frittata is cooked when you don’t see visible runny egg liquid on top.
~ Slide out the Frittata on a serving plate and slice it into 8 individual servings. Serve while it’s still hot.
BEST WITH: Slices of Sourdough Bread and crispy Bacon Rashers.
- A drizzle of Avocado Oil or Olive Oil onto the sliced Frittata, I think adds that “Cafe” glamorous touch to your breakfast or brunch.
- You can use 50g fresh feta or bottled feta and break them into pieces or cut them into cubes. Sundried tomatoes (50g) are excellent too if you can’t find semi dried ones, just cut them into chunky strips.