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Frittatas are a delightful and versatile dish that can effortlessly transform any meal, making them an ideal choice for breakfast, brunch, or even a light lunch. Originating from Italy, a frittata is similar to an omelet but is distinguished by its unique cooking method, which involves the incorporation of a variety of ingredients directly into the egg mixture before it is baked or cooked on the stovetop. This makes the frittata not only a filling dish but also a canvas for culinary creativity, allowing for the use of seasonal vegetables, herbs, and proteins to create a dish that is as nutritious as it is delicious.

Baked Frittata with Tomatoes and Spinach

Discover the deliciousness of a Savory Baked Frittata with Tomatoes and Spinach, an Italian-inspired dish that's perfect for any meal. This frittata beautifully combines fresh ingredients like vibrant cherry tomatoes and nutrient-rich spinach, creating a feast for the eyes and palate. Packed with protein and essential vitamins, it's a quick, healthy meal option that can easily be customized. Enjoy it warm for breakfast or serve it chilled as part of a brunch spread. Perfect for meal prep, this dish is both satisfying and nourishing!
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Ingredients
  

6 large eggs

1 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1/2 cup shredded cheese (choose between cheddar for a sharper taste or feta for a tangy flavor)

1/4 cup milk (whole milk or your preferred dairy alternative)

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish (optional but recommended for added flavor)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it’s hot and ready for the frittata.

    Sauté Vegetables: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté them for about 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.

      Add Spinach and Tomatoes: Next, add the chopped spinach and halved cherry tomatoes to the skillet. Cook them for an additional 2-3 minutes, stirring occasionally, until the spinach is wilted and the tomatoes are slightly softened. Once done, remove the skillet from heat and set it aside.

        Whisk Eggs: In a medium mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk the mixture vigorously until all ingredients are well combined and frothy.

          Combine Mixtures: Gently pour the egg mixture over the sautéed vegetable blend in the skillet. Use a spatula to carefully fold the vegetables into the eggs, ensuring an even distribution. Finally, sprinkle the shredded cheese evenly over the top.

            Bake: Carefully transfer the skillet to the preheated oven. Bake the frittata for 20-25 minutes, or until the eggs are fully set and the top has turned a lovely golden brown. Keep an eye on it toward the end to avoid overcooking.

              Garnish and Serve: Once baked, remove the frittata from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves, if using, for a burst of flavor and color. Slice into wedges and serve warm as a delightful breakfast, brunch, or light lunch.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings