Spinach & Tomato Frittata

Name: Spinach & Tomato Frittata
Ingredients: 6 large eggs; 1/4 cup skim milk (1%); 1/4 teaspoon salt; 1/4 teaspoon fresh coarse ground black pepper, divided; 1 teaspoon olive oil; 1/2 small red onion, halved and thinly sliced; 1 (140 g) container spinach leaves; 12 (205 g) cherry tomatoes, halved; 1/4 cup shredded part-skim mozzarella cheese

9 ingredients

6 steps

Ingredients

6 large eggs
1/4 cup skim milk (1%)
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper, divided
1 teaspoon olive oil
1/2 small red onion, halved and thinly sliced
1 (140 g) container spinach leaves
12 (205 g) cherry tomatoes, halved
1/4 cup shredded part-skim mozzarella cheese

Directions

1

Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.
2

Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.
3

Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.
4

Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.
5

Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.
6

Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.