Spinach & Tomato Frittata with Fresh Mozzarella

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby spinach
• 12 eggs
• 1 (8 oz) pkg fresh mozzarella cheese
• 4 cloves garlic
• 2 tomatoes
• black pepper
• extra virgin olive oil
• Italian seasoning
• salt

Instructions

1. Preheat oven to broil and position rack under the broiler.
2. Wash and dry spinach and tomatoes. Slice tomatoes into rounds. Peel and mince garlic.
   • 1 (5 oz) pkg baby spinach
   • 2 tomatoes
   • 4 cloves garlic
3. Thinly slice mozzarella.
   • 1 (8 oz) pkg fresh mozzarella cheese
4. Heat a skillet over medium heat.
5. In a large bowl, whisk together eggs, water, Italian seasoning, salt, and pepper.
   • 12 eggs
   • 4 tbsp water
   • ½ tsp Italian seasoning
   • ½ tsp salt
   • ¼ tsp black pepper
6. Coat bottom of skillet with oil. Add garlic and spinach. Cook until spinach begins to wilt, 1-2 minutes.
   • about 2 tbsp extra virgin olive oil
7. Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 8-10 minutes.
8. Add tomatoes and mozzarella.
9. Place skillet in the oven and broil until the top is set, 2-3 minutes.
10. To serve, cut frittata into wedges and place on a plate. Enjoy!