Name: Spinach & Tomato Frittata with Fresh Mozzarella
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 18 eggs; 1 ½ (227 g) pkg fresh mozzarella cheese; 6 cloves garlic; 3 tomatoes; black pepper; extra virgin olive oil; Italian seasoning; salt

Spinach & Tomato Frittata with Fresh MozzarellaSpinach & Tomato Frittata with Fresh Mozzarella — a 30-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

18 eggs

1 ½ (227 g) pkg fresh mozzarella cheese

6 cloves garlic

3 tomatoes

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to broil and position rack under the broiler.

Wash and dry spinach and tomatoes. Slice tomatoes into rounds. Peel and mince garlic.

Thinly slice mozzarella.

Heat a skillet over medium heat.

In a large bowl, whisk together eggs, water, Italian seasoning, salt, and pepper.

Coat bottom of skillet with oil. Add garlic and spinach. Cook until spinach begins to wilt, 1-2 minutes.

Pour in egg mixture. 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 the top is still runny, 8-10 minutes.

Add tomatoes and mozzarella.

Place skillet in the oven and broil until the top is set, 2-3 minutes.

To serve, cut frittata into wedges and place on a plate. Enjoy!

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