Spinach, Cherry Tomato, and Mozzarella Frittata

Ingredients

4 large eggs
Pinch of salt (about 1/4 tsp or 1.5 g)
1 tbsp olive oil (15 ml) or parchment paper for lining
2 cups fresh baby spinach (about 60 g)
5.3 oz cherry tomatoes (150 g), halved
1/2 cup mini mozzarella balls (about 125 g), preferably marinated (see note for marinated mozzarella recipe)

Preheat the oven to 350°F (180°C).

In a bowl, whisk the eggs with a pinch of salt until smooth and well combined.

Lightly grease an oven-safe dish with 1 tablespoon (15 ml) of olive oil, or line it with parchment paper as shown in the recipe video.

Spread the baby spinach evenly in the dish.

Arrange the halved cherry tomatoes over the spinach.

Pour the egg mixture evenly over the vegetables.

Scatter the mini mozzarella balls on top.

Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden.

Serve warm. Perfect for breakfast or brunch!

For the marinated mozzarella balls recipe :

UPCOMING