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Spinach and tomato frittata
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Spinach and tomato frittata

This spinach and tomato frittata is a basic recipe, a blank canvas for culinary creativity.
Course Breakfast, Brunch
Cuisine Modern Australian
Keyword Cheddar, cheese, eggs, gluten free, keto, low carb, sour cream, spinach, tomato, vegetarian
Total Time 30 minutes
Servings 2

Ingredients

  • 2 cups baby spinach
  • 4 eggs
  • 2 tbsp sour cream
  • 1 cup grated Cheddar cheese
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 to mato
  • 3 tbsp extra virgin olive oil
  • optional herbs or spices see above

To serve

  • green salad

Instructions

  • Preheat oven to 180°C (160°C fan-forced).
  • Microwave o sautée baby spinach until just wilted.
  • Slice tomato.
  • Place eggs, sour cream, cheese, salt and pepper in a bowl. Whisk well. Add baby spinach and mix.
  • Heat an oven-safe pan to medium heat, add extra virgin olive oil. Pour egg mixture and arrange tomato slices.
  • Cook until the edges start to set, about 5-7 minutes.
  • Transfer pan to oven and cook until the top is golden brown and the frittata feels set when touched in the middle. This should take 8-10 minutes.
  • Turn oven off and use an oven mit or folded tea towel to take pan out.
  • Serve with a green salad.