Frittata With Cherry Tomatoes And Baby Spinach Food

BEST FRITTATA RECIPE (EASY OVEN METHOD)

Steps:

• Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
• Cut tomatoes in half. Chop bell peppers into small pieces.
• Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
• Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

FRITTATA WITH CHERRY TOMATOES AND BABY SPINACH

Steps:

• Preheat the over to 200C/gas 6.
• Whisk the eggs with 2 tablespoons of water.
• Heat the oil with 1 tablespoon of water.
• Add the tomatoes and spinach and cook until the spinach begins to wilt.
• Sprinkle the herbs.
• Pour in the eggs and transfer to the preheated over.
• Bake for 10-12 minutes until well- risen and golden brown.
• Slice in wedges and serve with a side salad.

SPINACH-TOMATO FRITTATA

Steps:

• In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
• In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
• Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

RICOTTA, TOMATO & SPINACH FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

TOMATO AND SPINACH FRITTATA

Steps:

• Pre heat oven to 375°F.
• Lightly spray a baking dish with Pam or other No Oil spray.
• Place the cottage cheese in a strainer and drain for 5 minutes.
• Pack the spinach on the bottom of the dish.
• Add the sliced onion.
• Sprinkle on the Adobe spice.
• Combine the eggs and cottage cheese in a food processor and puree until the mixture is very smooth.
• Pour over the spinach.
• Arrange the tomato slices on top.
• Sprinkle on the grated cheese.
• Bake in 375 oven until golden and the eggs are cooked apprx 25 minutes.