Spinach Tomato Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Extra Virgin Olive Oil, 2 TbspButter, unsalted, 1 tsp.6 large eggsBaby Spinach, 8 Cups (1 bag)Fresh basil (10 leaves or so)Monterey Jack Cheese, 3 oz, grated (or substitute Feta)Roma tomatoes, 2 mediumOregano, 1 tsp.Kosher Salt and Pepper to taste
Preheat the oven to 400. Start by quartering the Roma tomatoes and removing the inside seeds and pith. Put the slices on a cookie sheet with a piece of parchment paper, give them a pinch of Kosher salt, and put them in the oven to roast. (About 10-15 minutes.)
(If your cheese isn't pre-grated, grate it.)
While tomatoes are roasting, get a heavy 10-12" oven-safe pan to medium heat. Spread 1/3 of the spinach and basil leaves out in the pan. Drizzle very lightly with some drops of XVO, sprinkle with a good pinch of Kosher salt, and give them a grind of pepper. Using a non-metal utensil, stir the leaves a few times until wilted. (Don't dry them out completely.) Add another layer, and drizzle/salt/pepper/stir. Finish with the third layer, same thing. When the leaves are all wilted, set aside.
Remove tomatoes from oven. Switch oven to high broil.
Whisk 6 eggs in a bowl with a splash of water. Put the pan back on the burner at medium-low. Add the teaspoon of butter and stir with spinach to let melt. Pour the eggs in and stir gently. Season the eggs with a little more Kosher salt, pepper, and oregano.
Let the eggs cook until the edges begin to dry. At this stage, use a heat-safe rubber spatula to ease gently around the edges of the pan, freeing the egg from the edge. When you do this, tilt the pan to let the liquidy part of the egg slip underneath the more cooked part. Continue doing this until the eggs are mostly cooked except for a liquidy part on top.
Lay the tomato slices in a nice flower pattern on top of the fritatta. Sprinkle it with the cheese, and put the pan in the oven under the broiler until the top is cooked, bubbly, and lightly browned (to your taste). Slice into 6 wedges and serve!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELISSIMAUS.
(If your cheese isn't pre-grated, grate it.)
While tomatoes are roasting, get a heavy 10-12" oven-safe pan to medium heat. Spread 1/3 of the spinach and basil leaves out in the pan. Drizzle very lightly with some drops of XVO, sprinkle with a good pinch of Kosher salt, and give them a grind of pepper. Using a non-metal utensil, stir the leaves a few times until wilted. (Don't dry them out completely.) Add another layer, and drizzle/salt/pepper/stir. Finish with the third layer, same thing. When the leaves are all wilted, set aside.
Remove tomatoes from oven. Switch oven to high broil.
Whisk 6 eggs in a bowl with a splash of water. Put the pan back on the burner at medium-low. Add the teaspoon of butter and stir with spinach to let melt. Pour the eggs in and stir gently. Season the eggs with a little more Kosher salt, pepper, and oregano.
Let the eggs cook until the edges begin to dry. At this stage, use a heat-safe rubber spatula to ease gently around the edges of the pan, freeing the egg from the edge. When you do this, tilt the pan to let the liquidy part of the egg slip underneath the more cooked part. Continue doing this until the eggs are mostly cooked except for a liquidy part on top.
Lay the tomato slices in a nice flower pattern on top of the fritatta. Sprinkle it with the cheese, and put the pan in the oven under the broiler until the top is cooked, bubbly, and lightly browned (to your taste). Slice into 6 wedges and serve!
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELISSIMAUS.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 15.1 g
- Cholesterol: 201.5 mg
- Sodium: 188.4 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.1 g
- Protein: 10.1 g
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