Spinach & Tomato Frittata

Submitted by Jo SB

"Simplify your morning with our frittata recipe using kitchen staples, egg, veggies and cheese. This breakfast-worthy egg dish is ready in 20 minutes or less, and you one need one piece of equipment to make it: an oven-friendly skillet. Serve with a side of nonfat plain Greek yogurt and slice of whole-grain toast for a boost of protein, fiber, and calories"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 (3 1/2-inch wedge) or 75 grams
• Serves: 6

ingredients

• 6 large eggs
• 1⁄4 cup skim milk (1%)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh coarse ground black pepper, divided
• 1 teaspoon olive oil
• 1⁄2 small red onion, halved and thinly sliced
• 1 (140 g) container spinach leaves
• 12 (205 g) cherry tomatoes, halved
• 1⁄4 cup shredded part-skim mozzarella cheese

directions

1. Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.
2. Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.
3. 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.
4. 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.
5. 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.
6. Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.