Baked frittata with sun-dried tomatoes and feta
4 servings
50 minutes
Baked frittata with sun-dried tomatoes and feta is a wonderful dish of Italian cuisine that combines the tenderness of baked eggs with the rich flavor of sun-dried tomatoes and creamy feta. It is believed that frittata originated from the traditional omelet and became popular due to its versatility – it can be made with various ingredients. Here it is garnished with fragrant fresh mint, tangy parmesan, and herbs, giving it lightness and freshness. Frittata is perfect for breakfast or a light dinner. It tastes great both hot and cold and packs easily for a picnic. Each serving is a harmony of flavors where the softness of eggs blends smoothly with the salty notes of feta and tomatoes, creating true delight.
1
Heat olive oil in a pan, add finely chopped leek, and sauté on low heat until soft.
- Olive oil: 3 tablespoons
- Leek: 1 piece
2
Add arugula, spinach, kale, and cook for another 4-5 minutes.
- Rocket (arugula): 100 g
- Baby spinach: 100 g
- Kale: 100 g
3
Let the vegetables cool down a bit.
4
Then crack the eggs into them, add finely chopped mint, crumbled feta, grated parmesan, and sun-dried tomatoes cut into thin strips. Season with salt and pepper and mix thoroughly.
- Chicken egg: 8 pieces
- Fresh mint: 3 tablespoons
- Feta cheese: 150 g
- Grated Parmesan cheese: 30 g
- Sun-dried tomatoes in oil: 50 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
5
Grease the mold with olive oil and evenly place the eggs with vegetables in it.
- Olive oil: 3 tablespoons
6
Place the dish in a preheated oven at 160 °C for about 30 minutes (until the frittata is well set).
7
Remove from the oven, let it sit for 2-3 minutes, cut into portions, and serve.
