TOMATO AND SPINACH FRITTATA
There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I say it is for 2 but that is if it is served with a salad and a roll. Hope you enjoy it. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some pep to the recipe. An 8" pie plate works but it needs to have at least 1 1/2 " sides. I used an 8" x 6" casserole dish. I used adobo chili pepper for my "Hot" spice.
Provided by Bergy
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334.5, Fat 17.4, SaturatedFat 9.4, Cholesterol 256.2, Sodium 738.5, Carbohydrate 16.4, Fiber 2.6, Sugar 5.9, Protein 28.7
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Simon Ferguson
[email protected]This frittata is a great way to use up leftover vegetables. I added some chopped zucchini and bell pepper, and it turned out great.
C Mogotsi
[email protected]I made this frittata for breakfast, and it was the perfect way to start the day. It was filling and flavorful, and it kept me going all morning.
Sylus Bikeri
[email protected]This frittata was a bit too dry for my taste. I think I'll add some more milk next time.
Kalese Curry
[email protected]I used sun-dried tomatoes in this frittata, and it gave it a really nice flavor. I would definitely recommend trying this variation.
Dylon Vasquez
[email protected]This was my first time making a frittata, and it turned out great! It was easy to follow the instructions, and the frittata was cooked perfectly.
Ayoub King
[email protected]I'm not a big fan of spinach, but I really enjoyed this frittata. The tomatoes and cheese helped to balance out the flavor.
Khaleel Aljebrini
[email protected]This frittata was a bit bland for my taste. I think I'll add some more spices next time.
Okafor Chidera
[email protected]I've made this frittata several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover vegetables.
Rita Raiyan
[email protected]This frittata was delicious! I used fresh spinach and tomatoes from my garden, and it turned out perfectly. The flavors were well-balanced, and the texture was light and fluffy.