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Spinach & Tomato Frittata with Fresh Mozzarella.

  • 1 (5 oz) pkg
    baby spinach
  • 12
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 4 cloves
  • 2
    black pepper
    extra virgin olive oil
    Italian seasoning
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Wash and dry spinach and tomatoes. Slice tomatoes into rounds. Peel and mince garlic.
    1 (5 oz) pkg baby spinach
    2 tomatoes
    4 cloves garlic
  • 3
    Thinly slice mozzarella.
    1 (8 oz) pkg fresh mozzarella cheese
  • 4
    Heat a skillet over medium heat.
  • 5
    In a large bowl, whisk together eggs, water, Italian seasoning, salt, and pepper.
    12 eggs
    4 tbsp water
    ½ tsp Italian seasoning
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Coat bottom of skillet with oil. Add garlic and spinach. Cook until spinach begins to wilt, 1-2 minutes.
    about 2 tbsp extra virgin olive oil
  • 7
    Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 8-10 minutes.
  • 8
    Add tomatoes and mozzarella.
  • 9
    Place skillet in the oven and broil until the top is set, 2-3 minutes.
  • 10
    To serve, cut frittata into wedges and place on a plate. Enjoy!