From Gillian McKeith
"I do not advocate the over-eating of eggs, but as a special treat try this recipe now and again"
Serves 2-3
6 organic eggs
1 Tb. olive oil
200 g (close to one cup) cherry tomatoes, cut in half
350g (about 1 1/2 cups) baby spinach
chopped fresh basil
chopped fresh parsley
Preheat oven to 400 degrees
Whisk the eggs with 2 Tb. of water.
Heat the oil in a cast-iron pan or frittata plate (any oven safe pan should do) with 1 Tb. of water. Add the tomatoes and and spinach and cook until the spinach begins to wilt. Sprinkle over the herbs.
Pour in the eggs and transfer to the preheated oven.
Bake for 10-12 minutes until well-risen and golden brown.
Slice in wedges and serve with a side salad.
2 comments:
I made this today, but used red pepper, red onion, and garlic...it turned out great! An easy one to adjust to taste for the whole family. Try egg whites too, if you're cutting yolks! I always try to top whatever I'm eating with something raw. I added a sliced half of avocado to my frittata this morning. Yum.
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