March Recipe - Spinach and Tomato Frittata

Spinach and Tomato Frittata
Makes 4 to 6 servings

8 large eggs
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
4 cups fresh baby spinach
1 cup cherry or grape tomatoes, halved
3 tablespoons freshly grated Parmesan cheese

1. Preheat broiler to high. Whisk together eggs, basil, salt and pepper in a large bowl. Set aside. 
Heat a large ovenproof skillet over medium-high heat. Add garlic; sauté 30 seconds or until fragrant. Add spinach, and cook 1 to 2 minutes or just until wilted.
2. Pour egg mixture over spinach in pan. Cook 2 to 3 minutes, using a heatproof spatula to gently lift cooked edges to allow uncooked egg to flow underneath. Top with tomatoes and cheese. 
3. When edges are set, transfer skillet to oven, and broil until eggs are set in center and top is browned.

 

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