Tomato and Spinach Frittata for One
As someone who keeps chickens, I'm glad for this frittata!
On the days where I sometimes stress over the growing collection of eggs in the bowl, knowing this frittata can be made from them just makes my stressed mind sing. It's great as a breakfast, lunch or dinner, and also super healthy!
I'm sure by this point you just want the recipe, yes? Okay, here it is!
Ingredients:
2 medium eggs
1 tsp. olive oil
2 generous handfuls of spinach
5 cherry tomatoes, chopped into halves
1 tbsp. cottage cheese
Spices of choice (optional)
Method:
Preheat the oven to 180C
Add the olive oil and tomatoes to a small pan over medium-high heat
As the tomatoes cook, crack the eggs into a separate bowl and whisk until combined. Add any optional spices (I like basil, pepper and oregano) to the mixture at this point.
When the tomatoes are cooked, add the spinach to the pan and stir until wilted
Pour the eggs into the pan, tilt until it covers the vegetables, and cook until the edges are slightly browning
Remove from stovetop and add the cottage cheese on top
Place the pan under the grill and cook until the frittata is a sandy colour (for me, this is about two minutes - or just the right amount of time to make my morning coffee!)
Remove from the oven and enjoy!
