Savory Spinach, Tomato, and Egg Frittata
Casserole
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This savory spinach, tomato, and egg frittata from the Thermomix® is a vegetarian, gluten-free, and low-carb dish. Fresh baby spinach, cherry tomatoes, and eggs are combined in the Thermomix® to create a delicious casserole. Preparation takes about 50 minutes, with 20 minutes of active work. The recipe is designed for 4 servings and is ideal as a breakfast, main course, for a picnic, or as a light meal for guests.
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)
-
0.5 TL Salt
-
0.25 TL Pepper
-
1 EL Olive oil
Preparation (8 steps)
Chop garlic
Add 1 garlic clove to the mixing bowl and chop for 3 sec/speed 7. If necessary, push down 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
Add 8 eggs (size M), 120 ml milk, half of 100 g grated cheese, 1/2 tsp salt and 1/4 tsp pepper to the mixing bowl and mix for 20 sec/speed 4.
Mix in spinach and tomatoes
Add the chopped spinach and halved tomatoes to the mixing bowl and fold in for 5 sec/reverse blade speed 2.
Sauté garlic
Heat 1 tbsp of olive oil in an ovenproof pan and sauté the chopped garlic in it for about 30 seconds over medium heat. (Not in the Thermomix!)
Simmer frittata
Add the egg-cheese mixture with spinach and tomatoes to the pan with the garlic 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 the 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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Tags
Allergens
- Eggs
- Milk (including lactose)
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