Spinach & Tomato Frittata Food & Recipes

[LeeLee]

A spinach and tomato frittata can be made in 20 minutes or less using one oven-friendly skillet.

The dish uses six large eggs, skim milk, red onion, fresh spinach, cherry tomatoes and shredded part-skim mozzarella cheese. It is cooked on the hob before being finished under the broiler.

To make it, the oven rack is placed in the upper third of the oven and the broiler is preheated. The eggs are whisked with the milk, salt and some black pepper, then set aside. Olive oil is heated in a 10-inch ovenproof nonstick skillet over medium heat, and the onion is cooked for about three minutes until softened. The spinach is stirred in and cooked, covered, for about two minutes until wilted.

The egg mixture is poured over the spinach mixture and folded gently to combine. The tomatoes are scattered on top, then the frittata is cooked over medium heat for four minutes until the edges begin to set. It is then broiled for three minutes until golden brown and set in the centre. After that, the mozzarella and remaining pepper are added, and it is broiled for one more minute until the cheese melts.

The frittata is cut into six wedges and served immediately. It can be served with fresh fruit and whole-grain toast for a complete meal.