Food & Wine
Tomato, spinach and cheese frittata
A flavourful frittata combination that’s easy to put together and tastes delicious served hot or cold.
Ingredients:
- 1 tablespoon olive oil
- 6 cherry tomatoes, halved
- ½ brown onion, chopped
- 100g baby spinach, roughly chopped
- 8 eggs, lightly beaten
- 50g shredded mozzarella
Method:
1. Preheat oven to 220°C.
2. Heat oil in over-proof frying pan over medium heat. Add onions and cook for 5 minutes until softened. Add spinach cook for 2 minutes or until just wilted.
3. Pour eggs evenly over pan. Scatter tomatoes and mozzarella over top.
4. Reduce heat to low and continue cooking until eggs are mostly set, around 5 minutes. Transfer to oven and bake for a further 5 minutes until frittata is cooked through. Remove from oven and cool. Cut into slices and serve, or refrigerate until ready to serve.
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