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

  

  

 

  

  

  

Featuring: The VIETRI Modello Collection, VIETRI Optical Clear Wine Glasses and VIETRI Whipstitch White With Cobalt Napkins


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