Italian Breakfast Frittata with Spinach and Cherry Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Cherry tomatoes
• 1/2 cup Ricotta cheese
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• a few leaves Fresh basil

Method

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk eggs with salt and pepper. Stir in ricotta cheese.
3. Heat olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until slightly softened, about 3 minutes.
4. Add spinach to the skillet and cook until wilted, about 2 minutes.
5. Pour the egg mixture into the skillet, spreading evenly. Cook without stirring for about 3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
7. Garnish with fresh basil leaves before serving.
8. Slice and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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