Ingredients
Scale
- 12 eggs
- ½ cup Greek yoghurt
- 1 tablespoon butter
- 1 cup baby spinach leaves, roughly chopped
- ½ cup fresh basil, roughly chopped
- 350g cherry tomatoes, cut in half
- ½ cup / 100g grated cheese, mozzarella or cheddar both work well
- salt & pepper
Instructions
Pre heat oven to 200°C.
In a large bowl whisk together the eggs and yoghurt.
Grease a baking dish with butter then layer in the spinach, basil, some of the tomatoes and cheese. Pour over the egg mixture, top with remaining tomatoes and season with salt and pepper.
Bake in the oven for 30-35 minutes until firm in the centre.
Allow to cool in baking dish, then tip out onto a board and cut into servings.
Notes
You can freeze frittata, but this version has a lot of moisture with all the tomatoes, so I wouldn’t recommend it. Store in an airtight container in the fridge for 3-4 days.