Tomato Basil Frittata

Serving Size: 6

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep10

Hands-On Cook3

Hands-Off Cook8

Passive0

Total Time21

Recipe Serving Size6

Cooking Tools Required

Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

Ingredients

12 egg large
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper freshly ground
1 tablespoon water
1 tablespoon avocado oil or coconut oil
1½ cup fresh spinach or chopped kale, packed
3 teaspoon fresh basil chopped
1 tomato large, thinly sliced
1 avocado large, sliced

Instructions

Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
Remove frittata from the oven and top with sliced avocado and remaining basil.

Reheating Instructions

Heat in the microwave on medium-low power until heated through.

Nutrition