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Atelier Ea
tomato, spinach and feta frittata
Summer Warms

Tomato, Spinach & Feta Frittata

These past few weeks have been all about baby-arrival-preparations, including book reading on the subject, manic shopping, gift-receiving, and re-arranging of our tiny apartment to fit it all in. Figuring out what to get or not takes a bit of time, but luckily the baby-crib-question was easily answered as we received this cute white crib that had been resting for 20-something years in Mikkel’s parents’ attic. Then as of yesterday we even got the what-baby-pram-should-we-get situation under control when we picked up the most beautiful pram just North of Copenhagen. Just like the crib, the pram is pre-owned. However, judging by the mint condition of the gear as well as the melancholic expression demonstrated by the seller, this pram too had been loved and cherished endlessly. Selling something this close to her heart and the story of her family was a truly hard choice, and building up the courage to actually do it had been several years under way. We left with a feeling that not only is this piece of gear going to be a big part of our future, but for the first time we sort of realised what this pram symbolises and the new chapter of our life it is heralding. It’s mind-blowing, but we’re so excited all the same! So be prepared to find a lot of shots of this pram on our Instagram profile soon.

While preparing for all of the above, we’re also trying to figure out what to see and do in Stockholm! We’re doing a short trip for 5 days up there in the “Venice of the North” next week, and we hope you guys have some tips on hot spots in the city! We plan on eating lots of great food, drinking coffee at small cafés and strolling around the cozy city centre. Maybe even doing some island-hopping in the Stockholm archipelago. Nothing is set in stone though, so feel free to write your recommendations below!

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But enough about babies and Stockholm for now! It’s time for today’s recipe!

We’ve made this Tomato, Spinach & Feta Frittata quite often this Summer. It’s really flavourful in this version, but obviously it comes in a bunch of varieties; we imagine it would be awesome with pumpkin, too, which is in season right now. Just go ahead and experiment! Our version is really easy to make and especially suitable for those nights when you come home and don’t have a lot of energy to mix something fancy together. We like to serve it on a piece of nice dark rye, or with some sourdough bread on the side. Sprinkle some walnuts and a salad leafs on top and you’re good to go!

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Tomato, Spinach & Feta Frittata

(Serves 4 persons)

8 eggs
4 tomatoes, chopped
100 g spinach
100 g feta, crumbled (save 20 g for topping)
1 onion, chopped
2 garlic gloves, chopped
1½ tsp mustard
1 tbsp rosemary
2 tbsp virgin olive oil
2 tsp sea salt
Freshly ground pepper

Topping/serving Mixed salad leafs Walnuts Wholegrain bread

Preheat the oven to 200 C/400 F.

Heat olive oil in a large pan. Add onion, garlic, rosemary, and tomatoes, and let it simmer at low heat until the tomatoes starts to soften. Add spinach and stir until it wilts. Transfer the vegetables to a bowl to cool a bit for 10-15 minutes.

While the vegetables are cooling, mix eggs, feta, mustard, salt, and pepper in a large bowl until combined. Stir in the cooled vegetables.

Transfer the mixture to an ovenproof skillet and let it bake for 20 minutes, or just until the eggs are set.

Top with crumbled feta, salad leafs, and chopped walnuts, and serve with whole grain bread. Enjoy!

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