Name: Cheesy Indian Spiced Frittata with Tomatoes & Cashew-Spinach Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; ¾ cup cashews, roasted unsalted; 18 eggs; 90 ml French vinaigrette; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); 2 ¼ cups shredded cheese, Italian blend; crushed red pepper; curry powder; garam masala; salt; virgin coconut oil

Cheesy Indian Spiced Frittata with Tomatoes & Cashew-Spinach SaladCheesy Indian Spiced Frittata with Tomatoes & Cashew-Spinach Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

¾ cup cashews, roasted unsalted

18 eggs

90 ml French vinaigrette

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

2 ¼ cups shredded cheese, Italian blend

crushed red pepper

curry powder

garam masala

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Halve tomatoes crosswise. Place in a large bowl.

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, trim and cut green onions crosswise into thin pieces. Add to the bowl with the tomatoes.

Once the skillet is hot, add oil and swirl to coat the bottom. Add tomatoes, green onions, and spices; cook, stirring occasionally, until veggies start to soften, 4-5 minutes. (Reserve bowl for the later use.)

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Place eggs and salt in the reserved bowl; whisk to combine.

When the veggies are softened, add half of the spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. (Reserve remaining spinach for serving.)

Reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, about 5 minutes.

Sprinkle cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, 4-5 minutes. Remove from oven.

Meanwhile, roughly chop cashews.

To serve, cut frittata into wedges and divide between plates. Add reserved spinach to the plate, top with cashews, and drizzle with dressing. Enjoy!

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