Tags
comfort food, cooking, delicious, Easter, easy cooking, easy dinner, easy dinners, eat, eating, eggs, entertaining, feta, food, frittata, kid friendly, make ahead meals, quick cooking, simple entertaining, sundried tomatoes
This year I am not doing an Easter dinner but instead I am hosting a brunch.
On the menu this year is cheesy sundried tomato and spinach frittata, arugula salad, tomato salad, avocado toast and eton mess with lemon curd and strawberries 🤤
I love a frittata because you can make it ahead and it is DELICIOUS!!
Ingredients
• 12 eggs
• 500 grams fat free cottage cheese
• 225 g shredded Gruyère
• 3 cups spinach chopped
• 3/4 cup sundried tomatoes diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 150 grams feta crumbled
Directions
1. Preheat oven 400 degrees (I always do convection bake)
2. In large bowl, place eggs and beat them lightly.
3. Add cottage cheese, gruyere cheese, spinach, diced Sundried tomatoes, salt and pepper.
4. Mix well and pour into parchment pepper lined 9 by 13 pan
5. Bake approx 40 mins… check at 35 you don’t want it jiggly in the middle
6. Let cool in pan – I serve in squares – serves 12
7. Serve with arugula salad topped with feta and lemon balsamic
For The Love Of Food 