Spinach and Tomato Frittata
Last night we went out to celebrate both Stacey and Jenny's birthdays. Mexican and margaritas!! Of course when we got back Stacey and I drank wine for a few hours, so I wanted to make a hearty breakfast for us this morning.
I've never made a frittata before, but my parents raved about the one my sister made for them last weekend so I decided to give it a shot.
Ingredients
- 5 eggs
- 1/4 c milk
- Dash each of salt, pepper, garlic powder, and chili powder
- 1/2 cup frozen spinach (fresh would be great, but I was saving that for our dinner tonight)
- 1/4 cup chopped tomatoes
- 1/2 small shallot, chopped
- Shredded cheese - I used some fontina, parmesan, and asiago
Directions
- Pre-heat oven to 375 degrees
- Heat 1 tsp olive oil in a frying pan; add shallots; add tomatoes and spinach. Saute for about 2-3 minutes.
- In the meantime, beat eggs in a bowl. Add milk and continue to whisk. Add spices.
- Transfer egg mixture to a casserole dish that has been coated with non-stick spray. Add veggies. Add cheese (I used fontina and parmesan in the frittata). Mix together and bake for about 15 minutes.
- 15 minutes into cooking, I topped the frittata with asiago cheese and continued to cook it for 5 minutes.
Stacey and I enjoyed the frittata with some bacon and toasted Jewish rye bread. I like how easy it was to put together, and also that it was a different way to enjoy eggs. There are so many options for things to add depending on the season or occasion - broccoli, different meats, peppers, etc. I'll definitely make this one again, especially for overnight guests!
