Savory Egg Frittata with Spinach and Tomatoes
Casserole
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This savory egg frittata with spinach and tomatoes, prepared in the Thermomix®, is a vegetarian and low-carb dish. The main ingredients are spinach, cherry tomatoes, eggs, and cheese. The casserole is ready in 50 minutes and yields 4 servings. Ideal as a quick breakfast, light main course, or for a picnic.
Ingredients (9 ingredients)
-
1 Stück Garlic clove
-
60 g Baby spinach
-
200 g Cherry tomatoes
-
8 Stück Eggs (size M)
-
120 ml Milk
-
100 g Grated cheese (e.g. Gouda)
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0.5 TL Salt
-
0.25 TL Pepper
-
1 EL Olive oil
Preparation (8 steps)
Chop garlic
Place 1 clove of garlic in the mixing bowl and chop for 3 sec/speed 7. If necessary, scrape down the sides with the spatula.
Prepare spinach and tomatoes
Coarsely chop 60 g of baby spinach and halve 200 g of cherry tomatoes. Set both aside.
Prepare egg-cheese mixture
Place 8 eggs (size M), 120 ml milk, half of 100 g grated cheese (e.g. Gouda), 1/2 tsp salt and 1/4 tsp pepper in the mixing bowl and mix for 20 sec/speed 4.
Stir in vegetables
Add the chopped spinach and halved tomatoes to the mixing bowl and stir in for 5 sec/reverse/speed 2.
Sauté garlic
Heat 1 tbsp olive oil in an oven-safe skillet and sauté the chopped garlic in it for about 30 seconds over medium heat. Remove the pan from the heat.
Prepare frittata
Pour the egg-cheese-vegetable mixture from the mixing bowl into the pan with the sautéed garlic. Place the pan on the stove and simmer the frittata for 5 minutes over medium heat, until the mixture begins to set around the edges.
Bake frittata
Sprinkle the remaining grated cheese over the frittata and place the pan in the preheated oven (200 degrees top and bottom heat). Bake the frittata for 20-25 minutes, until golden brown.
Serve frittata
Let the frittata cool slightly, then cut into pieces and serve.
Finished cooking? Great! 🎉
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