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Spinach, Tomato, and Basil Frittata with Fruit Salad

September 23, 2013 by Dawna Stone

Spinach, Tomato, and Basil Frittata with Fruit Salad
Servings
4
Servings
4
Spinach, Tomato, and Basil Frittata with Fruit Salad
Servings
4
Servings
4
Ingredients
  • 6large eggs
  • 2large egg whites
  • 4ounces fresh baby spinach leavesstems removed
  • 2 tomatoeschopped
  • 1/2cup finely chopped onion
  • 1tablespoon chopped fresh basil leaves
  • 1/4teaspoon sea salt
  • 1/4teaspoon Ground black pepper
  • 1/2teaspoon extra virgin olive oil
Servings:
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. In a mixing bowl, whisk together the eggs and egg whites. Fold in the spinach, tomatoes, and onion. Stir in the basil, salt, and pepper.
  3. Coat a large ovenproof, nonstick skillet with the oil and heat the skillet over medium heat. Pour the egg mixture into the skillet and cook for 1 minute, or until the eggs start to set. Transfer the skillet to the oven and bake for 5 to 6 minutes, or until the top is golden and puffy.
  4. Remove the frittata from the oven and let it stand for 5 minutes before cutting into wedges. Serve wedges with 1/2 cup fresh fruit.
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