Spinach and Tomato Frittata
Serves 3 to 4
Here's What You Need:
8 large eggs
3 packed cups of baby spinach
1 cup of grape tomatoes sliced in half
1/3 cup half and half or milk
¼ cup fresh grated parmesan cheese
¼ cup crumbled feta cheese
½ tsp garlic powder
½ tsp onion powder
Kosher salt and fresh ground black pepper
olive oil
Fresh chopped cilantro and salsa for serving.
Here’s What You Need To Do:
Preheat Oven to 350.
In a large glass bowl whisk together your eggs and half and half. Add in parmesan, feta, garlic powder, onion power and some salt and pepper. Set aside.
In an oven safe sauté pan heat up some olive oil. Add in the spinach and tomatoes. Cook for 2 to 3 minutes, spinach should be completely wilted.
Spread the spinach and tomatoes evenly over the bottom of the pan and pour the egg mixture over it. Let it set then put it into the oven for about 15 minutes.
Remove from oven and give it the toothpick test. Stick a toothpick into the center of the frittata. If it comes out clean it’s done, if not back into the oven.
Take a rubber spatula and run it around the edge of the frittata and then slide it out of the pan and onto a platter.
Slice and serve with cilantro and salsa. Let’s Eat!!