Monday, 6 July 2015

Baked Spinach and Tomatoes Frittata for two

Baked Frittata with spinach, onions, tomatoes, cheddar and parmesan. Its creamy, packed with greens, perfectly seasoned , awesome flavor from garlic and dried herbs. So quick, so easy and perfect for a hearty brunch or week night dinner.

Yield : 2 Servings


  • 4 Large eggs
  • 1/4 Cup Milk ( I used full cream milk)
  • Salt + freshly ground black pepper ( I added 1/2 Teaspoon red chilli flakes, you may skip)
  • Few dashes of hot sauce
  • 1/2 Tablespoon olive oil
  • 1/2 Tablespoon Butter
  • 2 crushed  garlic cloves
  • 1/2 Teaspoon mixed dried herbs ( oregano, basil, thyme, rosemary)
  • 1 medium red onion chopped finely
  • 1 and 1/2 Cups tightly packed fresh spinach chopped finely
  • 1 tomato chopped roughly into big chunks
  • 1/3 Cup grated Cheddar Cheese
  • 2 Tablespoons parmesan Cheese


1. In a mixing bowl, add eggs , salt , ground black pepper and beat together until the egg yolks are mixed
2. Add few dashes of hot sauce and stir in
3. In a skillet, heat oil and butter. When the butter melts, add crushed garlic cloves and fry for 30 seconds until they are light goldem
3. Add dried herbs and give it a stir
4. Add onions and fry until they are nice golden
5. Now, add this fried onion garlic mixture along with the oil in the skillet to the eggs
6. Add spinach, tomatoes, parmesan, cheddar
7. Give it a nice stir using a fork
8. Pour the mixture to a greased baking dish and bake at 180 C for 35 minutes until the eggs are no more runny and the top turns nice golden
9. Let it stand for 10 minutes until it is warm. Then cut into wedges and serve once

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