The freshest little dish, perfect for any time of the day.
Cooking Time (Includes Preparation Time): 40 Minutes
Get some nice mozzarella for added flavour.
2 Packs of Cherry Tomatoes
2 Cloves of Garlic
1 Red Chilli
1 Bag of Spinach
Handful of Basil
50ml of Whole Milk
2 Balls of Mozzarella
Preheat your oven to 180°C.
Drizzle a generous amount of olive oil into a deep frying pan. Halve your tomatoes and add them to the pan. Give them good stir on a medium heat and allow them to slightly soften. Next, chop up your garlic and chilli and add this to the tomatoes and mix together. Add the basil and spinach and allow everything wilt. Grind some pepper and a pinch of salt into the dish.
Egg time! Crack your eggs into a bowl, add your milk, some salt and pepper. Whisk it all together until smooth.
Take half of the tomatoes out of the pan and set aside for later. Add three-quarters of the egg mix to the frying pan making sure it covers the tomatoes. Break up one of your mozzarella balls and place the pieces around the pan. Add roughly 5 tablespoons of the tomato mixture (leaving some for later). Pour the last of the egg mixture into the pan and break up the remaining mozzarella ball and distribute it around the pan. Finish with a grinding of pepper, a pinch of salt and good drizzle of olive oil. Place into the oven for 12 minutes.
Once cooked, take it out of the oven and pour the remaining tomatoes over the top of the frittata. Drizzle a generous amount of balsamic glaze over the top and you are ready to devour this beauty of a dish.