Spinach Tomato Frittata
Posted by Katie Grabner on
Frittata. It sounds so fancy, doesn't it? I certainly thought anything named Frittata was out of my element in terms of the time I have available in the mornings to cook with two toddlers -- (WAIT. How can this be?! I cannot believe Charlotte is now a 1 year old! My precious little baby girl). But trust me friends. The ingredient list is actually minimal, and it's a sure crowd pleaser. I was surprised with how easy this was to whip up while watching my kiddos. My recipe is for 4 single servings, but if you make it in a 8-9" pie dish, just adjust the time in the oven as needed. And you really cannot go wrong if you use ingredients and measurements that are somewhat close to mine. I came up with this recipe and loved how it turned out. Optional: Top with fresh arugula tossed in your favorite dressing for a garnish.
Hack: I used porcelain ramekins for crème brûlée
Spinach Tomato Frittata (serves 4)
- 6 Eggs
- 1/2 Cup Whipping Cream (or half-and-half)
- 1 Tsp. of Dried Parsley
- 1/2 Cup Cheese (I used Cheddar, Mozzarella is also great)
- 1 1/2 Cups Grape Tomatos halved (about 6-8 halves per serving)
- Handful of Fresh Spinach (or 1/2 cup frozen spinach thawed)
- Salt and Pepper to taste
- Optional: Top with fresh arugula tossed in your favorite dressing for a garnish.
Instructions // Bake 425 degrees for 19 minutes:
- Halve grape tomatoes
- Cut fresh spinach into smaller pieces
- Hand whip 6 eggs and whipping cream together in a bowl
- Add parsley
- Add cheese
- Poor mixture in cooking pie dish or single serving dishes
- Add grape tomatoes to dish or dishes and space out evenly
- Place spinach in cooking dish and fold over eggs carefully where needed
- Bake at 425 degrees for 19 minutes with single serving dishes or 22-25 with one 8-9" pie dish
