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Tomato and Feta Frittata

by Adrianne

Tomato and Feta Frittatas are for lunch!

Fresh, ripe tomatoes, in a feta egg mix combine to make these frittatas easy, quick and delicious!

 

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A little bit about me

I have had a super awesome weekend with today immersing myself in an hour gong yoga class which followed an aerial class. The studio I go to had to move to make way for the new Springfield Library. As much as I LOVE libraries and will be one of the 1st there on their opening day, taking out as many books as I can find, I was a little sad to say good bye to that space, as I had been regularly going there for the last 14 months. But change is never a bad thing, so on Wednesday night of this week, I embraced that change and headed to my regular meditation class, I was delighted to find that the new space is beautiful! Lovely high ceilings with lots of glass windows and the energy from the old crew at the former location.

 

Today topped it off with an event day to launch the studio and I willing got back into the hammock not having done an aerial class since the 1st workshop I did with a friend as the times don’t fit my schedule. Anyhoo so aerial was fun, I think the added pressure of having lots of visitors in the room added to the atmosphere. That was followed up by a beautiful melodic gong class. I had seen the gongs in the old studio and hadn’t gone to the class they were played at so I was not going to miss my chance today to check it out and see what the sound immersion was like – WOW, simply out of this world, like a galaxy far, far away. Reality was never too far though with a few people nodding off and also filling the room with their dream sighs.

 

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Meal prep

Anyhoo, so I wanted to food prep for next week’s work lunches and was set on a vego option. I had made mini quiches recently with a crispy base that used the same flavour combination and knew it would be a winner again.

 

Tomato and feta tin

 

Texas muffin tin

These ones are done in a ‘texas’ muffin tin, so instead of making 12 you are only making 6 but they are bigger and filling so don’t despair.

The thyme is the right spice to put in the mix and gives each bite a lovely depth of flavour.

 

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Serving it up

 

I know my work lunches are sorted as all I will have to do is take some spinach leaves and a frittata from the fridge, heat it for 2 minutes in the microwave at work, pile the spinach leaves on the plate and drizzle a bit of mustard on top – easy and delicious!

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Have a good Sunday arvo, it’s bloody hawt so I insist everyone has a cold beer in their hand as they read this post.

 

 

Eat your heart out xx

 

Tomato Feta Frittata on a white plate with some spinach

Tomato and Feta Frittata

Tomato and Feta Frittatas are for lunch! Fresh, ripe tomatoes, in a feta egg mix combine to make these frittatas easy, quick and delicious! 
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: Australian, International
Keyword: tomato feta frittata, vegetarian satay
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 154kcal
Author: Adrianne

Ingredients

Tomato Feta Frittata

  • 6 eggs
  • 250 grams cherry tomatoes
  • 125 grams feta cheese low fat
  • 1/3 cup grated cheese
  • 1/4 cup almond milk
  • 1 tbsp thyme leaves dried
  • 1 tsp salt
  • 1 tsp pepper

Instructions

Tomato Feta Frittata Method

  • Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper
  • Spray the muffin tin with oil
  • In a pouring jug, crack the eggs, add the milk, stir, then add the salt, pepper and thyme
  • Start filling the muffin cups with the non-egg ingredients – feta cubes, grated cheese and cherry tomatoes
  • Pour the egg mix into each cup, with an even division across the 6
  • Bake in the oven for 20 minutes

Notes

  • I don’t cut my cherry tomatoes when using the larger ‘texas muffin' tin, this results in perfectly well cooked tomatoes that are bursting with flavour when you poke your fork or bite into the frittata

Nutrition

Calories: 154kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 188mg | Sodium: 739mg | Potassium: 177mg | Fiber: 0g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 11.4mg | Calcium: 194mg | Iron: 1.5mg
Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

 

Tomato and feta frittata | Sweet Caramel Sunday

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4 comments

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4 comments

Philip Kindleysides February 15, 2018 - 11:09 am

I know I have said this before but your food, plating and photos are amazing. You are inspiring me every post. PK

Reply
Jamchop February 15, 2018 - 9:13 pm

You are too kind PK, cheers. I am having fun with it. I checked out your spaghetti carbonara this arvo -ermagawd yum, it looks delicious, I bet it tasted great too!

Reply
Jean May 5, 2019 - 7:52 am

5 stars
These look delicious, yum.

Reply
Adrianne May 5, 2019 - 8:34 am

Thanks Jean, I like the compliment!

Reply

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