Sunday, 31 October 2010

Spinach and Tomato Frittata







Spinach and Tomato Frittata

6 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Fresh spinach, roughly chopped
5 cherry tomatoes, quartered

Beat eggs in a bowl.
Add the parmesan cheese, basil, salt, pepper and nutmeg; mix well. Set aside.
Lighly oil a skillet with olive oil. Heat over medium heat until hot.
Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice. Watch carefully to prevent burning. Spread the tomato slices evenly in the skillet over the spinach. Pour egg mixture over top.
Cover and cook over low heat for 12 to 15 minutes or until eggs are set.
Cut into wedges and serve warm.