Blistered Tomato, Spinach, & Feta Frittata

Slightly modified from the Trader Joe’s website

Serves 6. 45 minutes.

olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 ½ cup Sugar Plum Tomatoes, cherry tomatoes, grape tomatoes, or other small tomatoes
4 cups baby spinach
¾ cup of chopped fresh herbs: chives, basil, dill, parsley, thyme, oregano, what have you got?, divided
6 large eggs
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 block TJ’s Feta Cheese, crumbled and divided

1. Preheat oven to 350°F.
2. Heat 1 Tablespoon olive oil over high heat in a large skillet, until shimmering. Add 1 cup of the tomatoes. Toss until the tomatoes begin to blister and pop, about 5 minutes.
3. Add the onion and garlic.  Stir occasionally, until the onions begin to soften, about 3-5 minutes.
4. Add the spinach and cover pan with a lid.  The pan will be very full, but in a few minutes the spinach will cook down and wilt. Remove the lid and stir spinach every few minutes until most of the spinach is wilted, then remove from heat.
5. Add ½ cup of the herbs to the pan.
6. In a bowl, whisk together the eggs, sour cream, salt, and pepper, then stir in half of the feta cheese and the spinach mixture.
7. Grease a 7×11″ casserole dish with 1 teaspoon of olive oil.   
8. Pour the egg mixture into the casserole dish, distributing the tomatoes as desired.
9. Sprinkle the remaining feta cheese over the top.
10. Bake for 20-25 minutes or until the frittata is set in the center.
11. Cut the remaining tomatoes in thin slices; drizzle with remaining ½ tablespoon olive oil and season with salt and pepper (or use the vinaigrette of your choice) add the remaining ¼ cup of herbs, and stir. Cut the frittata into 6 pieces and put on plates. Top each serving with the dressed tomatoes & herbs.