Easy to make, great to reheat, and an elegant brunch idea for guests. The gooey cheese, sweet tomatoes, and rich flavors are sure to impress!
Ingredients:
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1 tbs Olive Oil
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2 cloves Garlic, minced
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2 Green Onions, diced
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1 pint Grape Tomatoes, halved
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1/2 cup Basil Leaves, shredded
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1 tsp Salt
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8 Eggs
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1/4 cup Unsweetened Almond Milk
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1/2 cup Baby Spinach, shredded
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4 oz Fresh Mozzarella, thinly sliced
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4 tbs Balsamic Vinegar
Instructions:
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Heat oil in 8-inch skillet over medium-high heat. Sauté garlic and onion for 2 minutes.
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Add tomatoes and sauté until they soften. Remove half of mixture and set aside.
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Meanwhile, whisk eggs, milk, and salt until well combined. Add spinach and basil leaves, then pour into skillet with half the tomato mixture.
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Stir for about 30 seconds to combine flavors, top with reserved tomato mixture, then allow to set about 8 minutes.
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Top with mozzarella cheese and put under a broiler set to medium heat until brown and bubbly.
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Heat balsamic vinegar in a small pan until reduced to a thick glaze. Drizzle over the top of the frittata before serving.
Gluten Free. Keto Friendly. Can be made paleo and dairy free if you do not top with mozzarella. I use my favorite Miyoko’s vegan cheese substitute.
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