Garden Salad Frittata

A for Lifestyle recipe: Garden Salad Frittata


I love to have fresh salads, but as the weather cools down I crave warm food. So, instead of serving a salad next to my frittata, as I usually do, I decided to cook it in the frittata. This way in one dish I get both my protein and vegetable serving. If you have children who are picky with veggies, this recipe might be a good way to trick them in to eating their vegetables.


Servings: 6-8
Preparation time: 35 minutes


Ingredients:

8 eggs
1 red onion – chopped
1 bag fresh baby spinach leaves (6oz/170gr) – chopped
1 cup sugar plum tomatoes – halved
½ cup ricotta cheese
1 cup shredded yellow cheese of your choice
3 tbsp oil
Salt and pepper


Preparation:

Mix eggs, cheese, and salt and pepper. Leave aside. 

A for Lifestyle recipe: Garden Salad Frittata

In a medium sized oven-safe pan, sauté onion with oil, salt and pepper on medium high heat for about 5 minutes. 

A for Lifestyle recipe: Garden Salad Frittata

Add tomatoes and sauté for about 3 minutes, until tomatoes are warm. 

A for Lifestyle recipe: Garden Salad Frittata

Add spinach and cook until it’s completely wilted, about 3-5 minutes. Stir often.  

A for Lifestyle recipe: Garden Salad Frittata

Add egg and cheese mixture to the pan. Use a fork to mix it well with the veggies while it’s still cooking. Do so for about 2 minutes, or until the eggs start to curdle, but are not completely cooked. 

A for Lifestyle recipe: Garden Salad Frittata

Turn off heat. Sprinkle shredded cheese on top. Set oven on broil and cook until cheese is golden brown, for about 3-5 minutes. By then the eggs will become fully cooked.

A for Lifestyle recipe: Garden Salad Frittata

A for Lifestyle recipe: Garden Salad Frittata



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