This Tomato and Spinach Frittata is a delightful breakfast option that combines the flavours of ripe tomatoes and fresh spinach. With the creamy texture of eggs and melted mozzarella cheese, each bite is a burst of flavour and nutrition. Enjoy this frittata as a satisfying start to your day, whether served hot out of the oven or enjoyed as leftovers for a quick and easy breakfast on-the-go.
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves, chopped
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Method:
Step 1 – Preheat the Oven:
Preheat your oven to 190°C.
Step 2 – Prepare the Ingredients:
In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
Step 3 – Sauté the Vegetables:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cherry tomatoes and chopped spinach to the skillet and cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Step 4 – Assemble the Frittata:
Spread the sautéed vegetables evenly in the skillet. Pour the egg mixture over the vegetables, ensuring they are evenly distributed. Sprinkle shredded mozzarella cheese over the top.
Step 5 – Bake the Frittata:
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden brown.
Step 6 – Serve:
Once the frittata is cooked through, remove it from the oven and let it cool slightly. Garnish with fresh basil leaves, if wanted. Slice into wedges and serve warm as a delicious and nutritious breakfast dish.
