Jeanette’s Florentine Frittata

by Rachael Ray Show Staff 12:36 PM, August 19, 2016

Rachael Ray Show

Aired August 19, 2016

Serves 6-8

Check out the video below to see how this recipe was made on Facebook Live!


2 tablespoons olive oil, divided
1 pint cherry tomatoes
1 small red onion, sliced
2 9-ounce boxes frozen spinach, thawed and wrung out
Salt and pepper, to taste
6 eggs
6 egg whites (reserve yolks in the freezer for another baking project!)
1 cup milk
1 5-ounce container feta cheese crumbles


Preheat oven to 400°F.

Add olive oil to an oven-safe, 14- to 16-inch nonstick skillet over medium-high heat and heat to very hot. Add cherry tomatoes and brown them on all sides, about 3-4 minutes. Add in red onion and cook for another 1-2 minutes. Add in spinach, season with salt and pepper, and stir to combine.

Combine eggs and egg whites in a large bowl and whisk until well-combined. Season with salt and pepper, and whisk in milk. Pour the egg mixture over the sautéed veggies and, using a spatula, pull the eggs away from the edges once or twice around; let set on the stove for 2-3 minutes. Sprinkle the top with feta cheese and transfer to the oven. Bake for 10-12 minutes or until set in the middle. Remove from oven and loosen the edges with a spatula. Slide onto a serving platter, slice into 6-8 pieces and serve.

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