Spinach and Tomato Frittata
3.98 Ratings
Kendra Vaculin
Photo by Mark Weinberg
- Serves
- 3
Ingredients
- 1 tablespoon olive oil
- 2 handfuls spinach, chopped
- 1 clove garlic, minced (Instead of "clove garlic," I write "glove" first, every time. Let's make glove a thing.)
- 8 big basil leaves
- 5 eggs
- 1 heaping cup chopped tomatoes -- like, just a big ol' mound of them
- 2 ounce shredded asiago cheese
- 3 ounce ricotta
- Salt and pepper
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Directions
- Step 1
Preheat oven to 375° F.
- Step 2
Heat olive oil and garlic in a smallish pan over medium heat. Add the spinach and cook down until just wilted. Remove from pan and set aside.
- Step 3
Whisk eggs together in a big bowl. Add cooked spinach, asiago, and 5 of the basil leaves, chopped. Season with salt and pepper.
- Step 4
Pour mixture back into the pan on the stove. Top with tomatoes, pressing them into the mix, and the remaining chopped basil leaves. Sprinkle on clumps of ricotta.
- Step 5
Cook on the stove until the bottom is just set, about 3 minutes, then slide into the oven. Cook until set, about 15 minutes.