Spinach and Tomato Frittata
We always have a ton of family and friends visiting over the summer and we go through a LOT of food. This frittata is perfect for company because you just toss it in the oven, put the coffee on, and before you know it breakfast for the entire group is ready! It can sit out for hours and be perfectly good at room temperature. You can also substitute pretty much any vegetables in this dish and it will be delicious.
3 shallots diced
2 cloves garlic minced
1 tablespoon olive oil
1 large handful of baby spinach leaves
10 cherry or grape tomatoes
1/4 cup chopped parsley
1 teaspoon dried oregano
1 dash hot sauce
1/2 cup grated parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees fahrenheit.
Sauté shallots and garlic in olive oil until soft, about five minutes. Remove sauté pan from heat and allow garlic and shallots to cool to room temperature.
In a large bowl, crack all 16 eggs and whisk thoroughly. Halve tomatoes and mix into the large bowl with the eggs. Then add spinach, parsley, oregano, hot sauce, parmesan, and season with salt and pepper. Once shallots and garlic are cooled, add them too the egg mixture.
Spray a 9 x 13 inch pan with cooking spray. Pour egg mixture into the pan and sprinkle the top with about two tablespoons extra grated parmesan. Bake 40-45 minutes. Allow to cool for ten minutes at room temperature. Enjoy!