dinner · american
Cheesy Spinach Egg Frittata with Toast & Roasted Tomatoes
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Instructions
1
Preheat the oven to 400 F and line a small rimmed baking sheet with parchment paper.
2
Toss cherry tomatoes on the baking sheet with olive oil, garlic powder, and half the kosher salt.
3
Roast tomatoes in the oven for 12 minutes until blistered, sweet, and beginning to burst.
4
While tomatoes roast, crack eggs into a bowl, adding whole milk, black pepper, and remaining salt.
5
Whisk egg mixture vigorously with a fork for 1 minute until completely smooth, light, and slightly foamy.
6
Melt butter in a 10-inch oven-safe skillet over medium heat, swirling to coat the bottom and sides evenly.
7
Add fresh baby spinach, sautéing for 2 minutes until wilted, then pour in whisked eggs and scatter cheddar cheese over top.
8
Cook undisturbed for 2 minutes until edges set, then transfer skillet to the oven and bake for 8 minutes until puffed and firm.
9
Toast sourdough bread slices until golden crisp, then slice diagonally across into triangular dipping toast points on a board.
10
Cut the warm golden frittata into wedges, serving alongside sweet roasted cherry tomatoes and crunchy sourdough toast points.
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