Garden Morning Frittata
A vibrant burst of color and flavor featuring farm eggs, fresh spinach, and juicy tomatoes, all baked in one pan.
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30 min
Italiana / Internacional
4 servings
The story behind
I’ve always thought that a frittata is the best friend of anyone who wants a simple life but loves great food. It reminds me of those late holiday breakfasts where no one is in a rush and the smell of eggs baking with fresh herbs coaxes you out of bed. It's such a generous dish that lets you experiment with whatever you have on hand. For me, the perfect time to enjoy it is a relaxed brunch with freshly brewed coffee or natural orange juice. The best part is that if there are leftovers, it tastes just as good cold in a sandwich later that afternoon.
Instructions
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1Preheat your oven to about 180°C. Meanwhile, whisk the eggs in a large bowl with the milk, salt, and pepper until well combined.
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2In an oven-safe skillet, heat the oil and sauté the spinach for just a couple of minutes until it wilts.
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3Pour the egg mixture over the spinach in the pan. Give it a little stir to distribute everything evenly.
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4Place the tomatoes decoratively on top and sprinkle over the crumbled cheese.
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5Cook over low heat on the stovetop for about 3 to 4 minutes until the edges start to set.
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6Transfer the skillet to the oven and let it finish cooking for about 8-10 minutes, or until the center is firm and the top is lightly golden.
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7Carefully remove from the oven, let it rest for a minute, and serve straight from the pan. Enjoy!
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