• Katie Lolas

Easy Oven-Baked Frittata

A super easy, gluten-free recipe that’s perfect for meal prepping breakfast or lunches for the entire family


Ready in: 40 mins

Serves: 4-6


Ingredients:

  • 12 eggs

  • ½ cup plain yoghurt

  • Extra virgin olive oil

  • 1 cup baby spinach leaves, roughly chopped

  • ½ cup green shallots, sliced

  • 1 1/2 punnets cherry tomatoes, cut in half

  • ½ cup grated cheese, mozzarella or cheddar both work well

  • salt & pepper


Method:


Step 1. Preheat oven to 200°C. In a large bowl mix together the eggs and yoghurt.


Step 2. lightly spray or grease a baking dish with olive oil then layer in the spinach, spring onion, half of the tomatoes and cheese. 


Step 3. Pour the egg mixture in your baking dish, top with remaining tomatoes, and season with salt and pepper.


Step 4. Bake in the oven for 30-35 mins or until firm in the centre. Allow to cool, then cut into servings.


Notes: Store in an airtight container in the fridge for 3-4 days.



Additional flavour combinations to try:

  • Mushroom, baby spinach, and feta cheese

  • Capsicum, zucchini, onion and cheese

  • Bacon, tasty cheese, and baby tomatoes


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