Frittata with Spinach and Cherry Tomatoes
25 min
Spinach leaves and cherry tomato halves are flooded with eggs beaten with milk right in the basket. A light breakfast you cut into squares, good even cold.
Ingredients
3 servings
Eggs5 pcs
Milk100 ml
Spinach(fresh leaves)80 g
Cherry tomatoes(halved)200 g
Parmesan(grated)40 g
Paprika0.5 tsp
Salt0.5 tsp
Pepper blend0.5 tsp
Instructions
1
Line the basket with baking paper and spread the spinach leaves in an even layer.
2
Arrange the cherry tomato halves on top, cut side up.
3
Beat the eggs with the milk, salt, pepper and paprika.
4
Pour over the vegetables and sprinkle with half the Parmesan.
5
Cook at 180 °C (356 °F) for 15 minutes — until the centre is set.
6
Lift out by the edges of the paper, dust with the rest of the Parmesan and cut into portions.