Spinach, Tomato, and Basil Frittata with Fruit Salad
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| Servings |
| 4 |
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Spinach, Tomato, and Basil Frittata with Fruit Salad
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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
- Pre-heat oven to 400 degrees F.
- 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.
- 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.
- 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.
