Flavourful Tomato & Spinach Frittata

Flavourful Tomato & Spinach Frittata

Breakfast, brunch or light lunch. This flavour-packed frittata with punchy paprika, spinach and sweet cherry tomatoes, is a real crowd-pleaser and it’s so simple to prepare. Enjoy it with a green salad and crusty toasted sourdough.

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Prep Time: 5

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Cook Time: 10

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Serves: 4

Robertsons - Website Banners & Assets

Difficulty: easy

Ingredients

  • 6 eggs
  • 5 ml or 1 tsp milk
  • 125 ml or ½ cup of grated cheese
  • pinch of salt and pepper to taste
  • 30 ml or 2 Tbsp butter
  • 500 ml or 2 cups of baby spinach leaves
  • 6 cherry tomatoes, halved
  • 7.5 ml (1.5 tsp) Robertsons paprika
  • Serving Size 4

    Amount per serving

    • Energy 410
    • Protein 24.5g
    • Carbohydrate incl. fibre 9.6g
    • Carbohydrate excl. fibre 4.7g
    • Sugar 2.2g
    • Fibre 4.9g
    • Fat 31.8g
    • Saturated Fat 17.2g
    • Unsaturated Fat 12.2g
    • Monounsaturated Fat 9.3g
    • Polyunsaturated Fat 2.9g
    • Trans Fat 0.5g
    • Cholesterol 389mg
    • Sodium 501mg
    • Salt 1.25g
    • Calcium 46%
    • Iron 39%
    • Potassium 36%
    • Vitamin C 90%
    • Vitamin A 383%

Directions

  1. Preheat the oven on grill.

  2. Lightly beat the eggs with the milk

  3. Whisk in the Robertsons Paprika, add the cheese and season generously to taste

  4. Heat the butter in a non-stick, oven proof pan over a medium heat.

  5. Add the spinach and cook for a minute or until just wilted.

  6. Pour over the eggs, scatter over the tomatoes and cook for 5 minutes.

  7. Remove the pan from the heat and pop under the grill for 5 minutes or until the egg has set.