Tomato + Greens Frittata
Overview
So the next time you’re all, “I don’t have time for real breakfast in the morning,” I’m here to tell you, you do.
This frittata is prep to done in 20 minutes, and makes great leftovers, so if you aren’t a morning person, you can totally make it the night before & just heat it up in a cinch!
Serves 4
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 6 large brown eggs
- 1 /2 tsp kosher salt
- cracked fresh pepper
- 1/4 cup of milk
- 1/4 cup part skim (or whole milk, your choice) ricotta cheese*
- Olive oil for the pan
- 2 garlic cloves or 2 tbsp garlic scapes, minced
- 1 small yellow onion or 1 large shallot, diced
- 2 cups GREENS—rinsed, chopped. I’ve used spinach, swiss chard, or kale in the past!
- 1 cup cherry tomatoes- rinsed, sliced or quartered
Optional: feta cheese for sprinkling*
Method
Preheat oven to 400 degrees.
Whisk together the eggs, salt, pepper, milk, and ricotta.
In an 8 or 10 inch skillet, preferably cast iron and one that can go stovetop to oven, drizzle the pan with olive oil, a few teaspoons. Add your onion + garlic, allow to cook for a couple minutes on medium low. Add your chopped greens + tomatoes and allow to wilt- should only take a couple minutes. Remove from the heat.
Next, pour the egg mixture on top of the vegetables in the skillet. Top with feta cheese, if desired. Place in the oven for 15-20 minutes.
Serve immediately!
Tomato + Green Frittata
Ingredients
Instructions