Spinach, onion and cherry tomato frittata
Spinach, onion and cherry tomato frittata

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spinach, onion and cherry tomato frittata. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My family made quick work of the frittata for brunch in less time than it took to my pot of coffee to brew. I used spinach and caramelized onions in this dish because they were what I had on hand! A perfect savory breakfast dish that would be equally good for lunch or dinner.

Spinach, onion and cherry tomato frittata is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spinach, onion and cherry tomato frittata is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have spinach, onion and cherry tomato frittata using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spinach, onion and cherry tomato frittata:
  1. Make ready 500 g potatoes
  2. Get 100 g spinach
  3. Prepare 12 eggs
  4. Make ready Splash milk
  5. Make ready Cherry tomatoes or roasted red pepper
  6. Get 1 large onion
  7. Take Sprig thyme and oregano
  8. Take Salt
  9. Prepare Pepper
  10. Take Smoked paprika

Caramelized onions, wilted spinach, and fresh cherry tomatoes baked with ricotta and eggs into the perfect breakfast frittata. Western Omelette Frittata has all the great flavor of a traditional Western Omelette but in a baked dish. It's made ham. eggs, onions, bell peppers, cheese. Cherry tomatoes or zucchini might be nice in place of the peppers, while chard and kale would make great substitutions for the spinach.

Steps to make Spinach, onion and cherry tomato frittata:
  1. Boil peeled potatoes in salty water until its possible to stick knife thru them. I prefer to slightly under cook them. They will still cook after draining water. Cool them down
  2. Slice potato up. Slice onion up and sweat it off with herbs and when onions are soft sprinkle with smoked paprika
  3. I didnt want to take risk to have my frittata sticking to the pan so I used baking paper
  4. Whisk eggs adding milk and seasoning. Pour little bit on the bottom of the pan
  5. Line up sliced potatoes as a bottom layer. Then next layer are sauteed onions and spinach. Cover all with rest of eggy mixture and decorate top with cherry tomatoes
  6. Cook it in the oven in 150 °C for 45 - 60 min
  7. Serve it on its own or side salad. I like mine with smoked salmon

I love this vegan frittata - spinach and peppers sounds great, I'm also thinking cherry tomatoes and kale! It's great how you can make a whole bunch of variation. Frittatas are a great way to use up any leftover or about to go bad vegetables in the fridge. This frittata is packed full of amazing flavors thanks to the crispy bacon, juicy cherry tomatoes, tender mushrooms, and so much more. A pumpkin filling is very popular and involves using some par-cooked pumpkin, baby spinach, sliced red onion, and some garlic.

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