Spinach & Tomato Frittata

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READY IN: 20mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.
  • Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.
  • Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.
  • Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.
  • Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.
  • Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.
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