This wonderful frittata is the perfect sunday brunch dish.
TOMATO FRITTATA
Ingredients:
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
¼ cup arugula
¾ cup cherry tomatoes, sliced in halves
¼ cup chopped walnuts
8 egg whites, beaten
Black pepper to taste
Let the prepping begin:
Ingredients:
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
¼ cup arugula
¾ cup cherry tomatoes, sliced in halves
¼ cup chopped walnuts
8 egg whites, beaten
Black pepper to taste
Let the prepping begin:
Pre-heat oven to 450 degrees.
In oven safe skillet, add olive oil and garlic. Cook garlic, stirring for 1 minute. Add tomatoes and a little arugula to your pan. Pour beaten eggs on top, sprinkle with a little black pepper and salt to add flavor. Cook over medium heat until eggs are almost set; about 4 minutes. Lift frittata with spatula so uncooked egg can travel to bottom of pan. Pop pan in oven for 2 minutes to set the top and serve.
In oven safe skillet, add olive oil and garlic. Cook garlic, stirring for 1 minute. Add tomatoes and a little arugula to your pan. Pour beaten eggs on top, sprinkle with a little black pepper and salt to add flavor. Cook over medium heat until eggs are almost set; about 4 minutes. Lift frittata with spatula so uncooked egg can travel to bottom of pan. Pop pan in oven for 2 minutes to set the top and serve.
Until next time...
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