Ingredients
1 teaspoon olive oil
2 cloves garlic, grated
250g baby plum tomatoes
Handful fresh basil
8 large eggs
60 ml milk
Handful baby spinach leaves
125 grams fresh mozzarella cheese, slice thinly into rounds
Salt and black pepper to season
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Method
Add oil to pan
Add chopped garlic to the pan, stirring while it cooks for about one minute or until fragrant
Add sliced tomato and basil. Continue cooking until the tomatoes are becoming slightly blistered and soft
Whisk the eggs, milk and a pinch of salt and pepper together in a bowl
Transfer half of the tomato mixture onto a warmed plate. Cover it and set aside
Pour the egg mixture into the remaining tomatoes in the pan and stir the mixture. Reduce heat to low-medium and add in the spinach leaves
Arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre should be slightly runny). This should take around eight minutes
Transfer pan into the preheated oven. Grill until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata should appear a light golden brown
To serve, warm the remaining tomatoes and basil mixture, and spoon over the top
Serve with side salad or toasted sourdough bread