Name: Hearty Spinach Tomato Egg Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 piece Garlic clove; 60 g Baby spinach; 200 g Cherry tomatoes; 8 piece Eggs (size M); 120 ml Milk; 100 g Grated cheese (e.g. Gouda); 0.5 tsp Salt; 0.25 tsp Pepper; 1 tbsp Olive oil

Description

This hearty spinach tomato egg frittata from the Thermomix® is a vegetarian, gluten-free and low-carb dish. Fresh baby spinach, cherry tomatoes and eggs are used in the Thermomix® to create a delicious casserole. Preparation takes about 50 minutes, of which 20 minutes is active working time. The recipe is designed for 4 servings and is ideal as a breakfast, main course, for a picnic or as a light dish for guests.

Ingredients (9 ingredients)

1 piece Garlic clove

60 g Baby spinach

200 g Cherry tomatoes

8 piece Eggs (size M)

120 ml Milk

100 g Grated cheese (e.g. Gouda)

0.5 tsp Salt

0.25 tsp Pepper

1 tbsp Olive oil

Preparation (8 steps)

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Place 1 garlic clove in the mixing bowl and chop for 3 sec./speed 7. If necessary, push down with the spatula.

Prepare spinach and tomatoes

Roughly chop 60 g baby spinach and halve 200 g cherry tomatoes. Set both aside.

Prepare egg-cheese mixture

Thermomix® Setting

20 sec/Speed 4

Put 8 eggs (size M), 120 ml milk, half of 100 g grated cheese, 1/2 tsp salt and 1/4 tsp pepper in the mixing bowl and mix for 20 sec./speed 4.

Mix in spinach and tomatoes

Thermomix® Setting

5 sec/Linkslauf Speed 2 Reverse

Add the chopped spinach and halved tomatoes to the mixing bowl and fold in for 5 sec./reverse speed level 2.

Sauté garlic

Heat 1 tbsp olive oil in an ovenproof pan and sauté the chopped garlic in it for approx. 30 seconds over medium heat. (Not in the Thermomix!)

Simmer frittata

Add the egg-cheese mixture with spinach and tomatoes to the garlic in the pan and simmer for 5 minutes over medium heat until the mixture begins to set at the edges. (Not in the Thermomix!)

Bake frittata

Sprinkle the frittata with the remaining grated cheese and bake in a preheated oven at 200 degrees top and bottom heat for 20-25 minutes until golden brown. (Not in the Thermomix!)

Cool and serve

Let the frittata cool slightly, then cut into pieces and serve.

Finished cooking? Great! 🎉

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About this recipe

The frittata, an Italian omelet, is more than just a dish for me; it is a canvas for seasonal ingredients and a reminder of carefree Sunday brunches with the family. My grandma, a true Italian, always prepared it with whatever the garden had to offer. This recipe is a tribute to her creativity and the simplicity of Italian cuisine, adapted to the modern Thermomix® kitchen aid. The baby spinach brings a subtle, earthy note and a pleasant texture to the frittata. Be sure to wash it thoroughly before chopping to remove any sand. The cherry tomatoes, preferably sun-ripened and aromatic, burst open when baked and release their sweetness and acidity, which harmonize perfectly with the spinach. The eggs form the foundation of the frittata and provide the binding and creamy consistency. The milk makes the egg mixture a little lighter and fluffier. The grated Gouda, or another cheese of your choice, melts wonderfully and gives the frittata a hearty note and a golden brown crust. The Thermomix® makes preparation child's play. Chopping the garlic and mixing the egg-cheese mixture are done in no time at all. It is important to briefly fold in the spinach and tomatoes in reverse, so that they are not chopped too much. Sautéing the garlic in the pan is crucial to develop its full aroma before adding the egg mixture. Be sure to use an oven-safe pan, as the frittata is then baked in the oven. For a vegetarian option, you can replace the cheese with a vegan alternative. If you like it a little spicier, you can add a pinch of chili flakes or some finely chopped peperoni. Instead of Gouda, mozzarella, Parmesan or Feta are also suitable. Experiment with different herbs such as basil, oregano or thyme to give the frittata an individual touch. The frittata tastes warm or cold and is therefore ideal for a picnic or as a light lunch. Serve it with a fresh salad, a piece of crusty bread or a dip made from yogurt and herbs. It also goes perfectly with grilled vegetables or as a side dish to meat or fish. The frittata can be stored in the refrigerator for up to 3 days. It can also be prepared well in advance: the egg-cheese mixture can be prepared the day before and stored in the refrigerator. Just before baking, simply fold in the spinach and tomatoes and prepare the frittata as described. This saves you time and you can spoil your guests with a delicious dish.