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Lunchtime Recipes

Spinach and Tomato Frittata


This quick and easy frittata is very versatile. It can be served for breakfast, brunch, lunch or dinner.

What You Need

Spinach and Tomato Frittata


  1. Heat 1 tbsp oil in skillet set over medium heat; cook spinach and 1/4 cup basil for about 2 minutes or until wilted. Let cool slightly. Squeeze to remove excess moisture.
  2. Preheat oven to 375ºF. Toss tomatoes with salsa; set aside. Whisk together eggs, dip, salt, pepper and chili flakes. Heat remaining oil in 10-inch ovenproof nonstick skillet set over medium heat; pour in egg mixture. Top with tomato mixture. Cook for 2 to 3 minutes or until eggs start to set around edges.
  3. Transfer to oven; bake for 12 to 15 minutes or until eggs are set. Transfer to cutting board or serving dish. Garnish with feta cheese and remaining basil.
  4. Tips: Serve with crusty bread or home fries.
Cooking time (duration)

Prep: 10 min. Cook: 20 min.

Number of servings (yield)

6 servings




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