Spinach Frittatas

Ingredients

• 4 large eggs

• 1 tablespoon butter

• ¼ cup heavy cream

• ¼ cup diced onions

• ¼ cup diced peppers

• ¼ cup diced celery

• ½ teaspoon pepper

• ½ teaspoon salt

• 3 cups fresh spinach

• 1 cup Feta cheese

• ½ cup grape or cherry tomatoes

• Garnish: balsamic glaze

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.

2. Place the eggs, cream, salt, and pepper in a medium bowl and whisk to combine; set aside.

3. Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium until shimmering. Add the onion, celery and peppers and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed), and toss until wilted and almost all of the liquid is evaporated, about 3 minutes for fresh spinach. Spread into an even layer over the bottom of the skillet and sprinkle with the cheese.

4. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.

5. Cut tomatoes in half and place on top of frittatas.

6. Transfer the pan to the oven and bake until the eggs are completely set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm

7. Garnish with drizzle of balsamic glaze