Spinach Tomato Frittata

Spinach Tomato Fittata

Serves 4

6 eggs

1/4 cup yogurt

1/2 cup spinach, chopped

1 medium tomato, diced

2 slices thin sliced gf deli ham, diced

1/2 teaspoon dry basil

1/4 teaspoon dried chilli flakes

1/4 teaspoon ground black pepper

1 teaspoon olive oil

1/2 cup mozzarella cheese, grated

Preheat oven to 350°F

Lightly beat eggs and yogurt, set aside.

Spinach tomato Frittata with Green Onion Rosemary Focaccia

Sauté spinach, tomato and ham in skillet with olive oil, on medium heat; add basil, chilli flakes and black pepper. Pour egg mixture on top of the sautéed mixture, let cook on medium until the edges start to cook and with a spatula push the egg into centre of skillet and swirl skillet around to let the dry places fill with the uncooked egg mixture; with spatula rearrange the tomato, spinach, ham mixture evenly throughout the egg mixture. Sprinkle the cheese over the top and place in the oven until cheese melts, the egg may not be cooked solid that is good it will continue to cook. Cut into sering size pieces and serve warm.