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Amy's Tomato and Spinach Frittata

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Total Time

30 m

Prep 5 m

Cook 25 m

Description

A tasty and hearty breakfast…or lunch!

Yield

6 Servings

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Total Time

30 m

Prep 5 m

Cook 25 m

Yield
  • Yields: 6 Servings
Ingredients

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  • 12 eggs, whisked
  • 1 tbsp(s) milk or cream or milk substitute
  • 2 tbsp(s) butter
  • 0 salt and black pepper, to taste
  • 0 garlic powder, to taste
  • 1/2 clamshell of spinach
  • 1 large tomato, thinly sliced or diced
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Directions

Preheat oven to 375°. In a deep ovenproof skillet (2″+), melt butter over medium heat. While melting, whisk eggs with milk, salt, pepper and garlic seasonings but do not add to pan yet. Once butter has melted, coat pan bottom and sides evenly with butter using a rubber spatula. Add spinach and tomato to skillet and cook just until spinach is wilted, about 5 minutes. Pour egg over spinach and tomato, then cook for another 5 minutes. Place skillet in oven and bake for 15-20 minutes, until lightly brown. If your skillet is not ovenproof, you may want to cover the handle with aluminum foil before placing it in the oven.

Source: Recipe by Amy, Natural Grocers Employee

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