Spinach and Tomato Frittata

A protein-packed breakfast frittata loaded with fresh spinach, juicy tomatoes, and herbs, baked to golden perfection.

Cuisine: American

Category: Breakfast

Prep: 10 minutes. Cook: 20 minutes.

Serves 3.

Ingredients

• 4 large eggs
• 2 cups, fresh, packed spinach
• 1 cup, cherry tomatoes, halved tomatoes
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1 tbsp, chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Whisk 4 large eggs in a bowl with 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh basil until smooth.
2. Step 2: Heat 1 tbsp olive oil in an ovenproof skillet over medium heat.
3. Step 3: Add 1 minced garlic clove and cook for 30 seconds until fragrant, then add 2 cups packed fresh spinach and cook until wilted, about 1 minute.
4. Step 4: Stir in 1 cup halved cherry tomatoes and pour the egg mixture evenly over the vegetables.
5. Step 5: Cook undisturbed for 3-4 minutes until edges set, then transfer skillet to a preheated 375°F oven and bake for 12-15 minutes until center is set and top is golden.