Tomato Herb Frittata
This Tomato Herb Frittata is bursting with fresh herbs, juicy tomatoes, tender spinach, and savory Italian cheese, making it a perfect choice for breakfast, brunch, or even a light lunch.
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 Small bowl
- 1 cast iron skillet or other oven-safe dish
Ingredients
- 2 Tbsp. fresh chives minced
- 1 Tbsp. fresh parsley chopped fine
- 1 tsp. fresh oregano minced
- 2 tsp. fresh thyme minced
- Pinch red pepper flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- 12 eggs
- 1 cup half and half
- 2 Tbsp. butter melted
- 2 shallots chopped
- 2 cloves garlic minced
- 1 pint grape tomatoes halved
- 2 cups spinach rough chopped
- 1/2 cup Italian cheese shredded
Instructions
- Preheat oven to 450 degrees.
- In a bowl, mix the fresh herbs, red pepper flakes, salt and pepper.
- Add the eggs and whisk until frothy.
- Add the half-and-half and whisk to incorporate.
- In a cast-iron skillet or other oven-safe skillet, saute shallots and garlic in butter until soft.
- Turn off the heat.
- Layer the halved grape tomatoes and spinach over the shallots.
- Pour in the egg mixture.
- Bake in the oven for 25 minutes.
- Remove from the oven and sprinkle with the Italian cheese.
- Bake for 10 more minutes,