Looking to step up your brunch game? Give this recipe a try! It’s filled with melted mozzarella, fresh basil, garlic infused spinach, and the start of the dish–roasted crushed tomatoes.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
Utensils
Medium Bowl
Whisk
Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, whisk together eggs and milk. Season with salt and pepper and set aside.
Step 3
Heat PossiblePan over medium heat. Add olive oil and cherry tomatoes to the pan and cook until slightly charred, about 6 minutes. Using a spatula, gently push down on the tomatoes to crush them.
Step 4
Add garlic and spinach to the pan. Sauté and stir until just wilted, about 2 minutes.
Step 5
Add in the egg mixture and stir together. Top eggs with fresh mozzarella balls and cook for 4 minutes.
Step 6
Transfer PossiblePan to oven and bake for 14 to 16 minutes or until the frittata has set.
In a large bowl, whisk together eggs and milk. Season with salt and pepper and set aside.
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
Step 3 of 7
Heat PossiblePan over medium heat. Add olive oil and cherry tomatoes to the pan and cook until slightly charred, about 6 minutes. Using a spatula, gently push down on the tomatoes to crush them.
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
Step 4 of 7
Add garlic and spinach to the pan. Sauté and stir until just wilted, about 2 minutes.
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
Step 5 of 7
Add in the egg mixture and stir together. Top eggs with fresh mozzarella balls and cook for 4 minutes.
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
10
large eggs
1/2 cup
2% milk
Kosher salt, as desired
Ground black pepper, as desired
2 tablespoons
olive oil
2 cups
cherry tomatoes
1
clove garlic, peeled, minced
4 cups
spinach, chopped
1/2 cup
Ciliegine mozzarella balls
Fresh basil, chopped, to garnish
Step 6 of 7
Transfer PossiblePan to oven and bake for 14 to 16 minutes or until the frittata has set.
