Tomato + Green Frittata
Jackie Cooks & Drinks
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.
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Prep Time 20 minutes mins
- 6 large brown eggs
- 1 /2 tsp kosher salt
- cracked fresh pepper
- 1/4 cup milk
- 1/4 cup part skim (or whole milk, your choice) ricotta cheese*
- olive oil for pan
- 2 garlic cloves
- 1 small yellow onion
- 2 cups GREENS—rinsed, chopped. I’ve used spinach, swiss chard, or kale in the past!
- 1 cup cherry tomatoes- rinsed, sliced or quartered
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!