Spinach, Tomato, and Cheese Frittata

This oven-broiled frittata combines spinach, tomatoes, green onions, eggs, Italian-blend cheese, and spices. Serve it in wedges with reserved spinach, roasted cashews, and French vinaigrette.

By Sam SchoolerHeated Social Club

Ingredients

• 2 (5 oz) pkgs baby spinach
• ½ cup cashews, roasted unsalted
• 12 eggs
• ¼ cup French vinaigrette
• 1 pint grape tomatoes
• 1 small bunch green onions (scallions)
• 1 ½ cups shredded cheese, Italian blend
• ½ tsp crushed red pepper
• 1 tbsp curry powder
• 1 tsp garam masala
• ½ tsp + ½ tsp salt, divided
• 2 tbsp virgin coconut oil

Instructions

1. 1. 1

      Wash and dry the spinach if it is not pre-washed; if it is pre-washed, skip washing.

      • 1 pint grape tomatoes
      • 1 small bunch green onions (scallions)
      • 2 (5 oz) pkgs baby spinach
   2. 2

      Halve the tomatoes crosswise and place them in a medium bowl.

   3. 3

      Preheat a large ovenproof skillet over medium-high heat.

   4. 4

      Trim the green onions, cut them crosswise into thin pieces, and add them to the bowl with the tomatoes.

   5. 5

      When the skillet is hot, add the virgin coconut oil and swirl to coat the bottom. Add the tomatoes, green onions, and spices. Stir occasionally and cook 3-4 minutes, until the vegetables start to soften. Reserve the bowl for later.

      • 2 tbsp virgin coconut oil
      • 1 tbsp curry powder
      • 1 tsp garam masala
      • ½ tsp crushed red pepper
      • ½ tsp salt
   6. 6

      Meanwhile, preheat the oven to broil on high, with the rack in the upper third.

   7. 7

      Add the eggs and salt to the reserved bowl and whisk to combine.

      • 12 eggs
      • ½ tsp salt
   8. 8

      When the vegetables are softened, add half the spinach in handfuls, waiting for each handful to wilt slightly before adding the next. Reserve the remaining spinach for serving.

   9. 9

      Reduce the skillet heat to medium-low. Pour in the egg mixture. As the eggs set around the edge, gently lift the cooked portions with a spatula to let the uncooked egg flow underneath. Cook 3-5 minutes, until the bottom and sides are firm but the top is still runny.

   10. 10

       Sprinkle the frittata with the cheese. Broil it in the oven 3-4 minutes, until the top is set and the cheese is melted. Remove the skillet.

       • 1 ½ cups shredded cheese, Italian blend
   11. 11

       Roughly chop the cashews.

       • ½ cup cashews, roasted unsalted
   12. 12

       To serve, cut the frittata into wedges and divide them among plates. Add the reserved spinach, top with the cashews, and drizzle with the dressing.

       • ¼ cup French vinaigrette

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.