Veggie Frittata and Burst Tomatoes
Active Time: 40 minutes / Cook Time: 35 minutes / Total Time: 40 minutes
Makes 2 servings
- ½ teaspoon fine sea salt, divided
- ¼ teaspoon ground black pepper
- ½ tablespoon coconut oil, melted
- 1 ½ cups grape or cherry tomatoes (reserved from pint used on Day 2)
- ½ tablespoon ghee
- 2 scallions, chopped
- 1 cup chopped red bell pepper (from one small)
- 2 cups baby spinach, chopped
- 4 eggs, lightly beaten with 1 tablespoon water
- ½ tablespoon extra-virgin olive oil, for drizzling
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
- Place tomatoes on baking sheet, drizzle with coconut oil, sprinkle with ¼ teaspoon of salt, and use your (clean!) hands to toss the tomatoes until they’re coated with oil. Roast until they are lightly browned and burst, about 15 minutes. Drizzle with olive oil.
- While the tomatoes cook, heat the ghee in a small oven-safe skillet over medium heat. When melted, add the scallions and bell pepper and cook, stirring occasionally, until the vegetables begin to soften, 6-8 minutes.
- Stir in the spinach and cook until just wilted.
- Pour in the eggs and stir to combine with the vegetables. Spread to fill the bottom of the pan and let cook until the bottom is set and the top is just barely wet, occasionally using a silicone spatula to lift the sides of the egg while tilting the pan, and letting the wet egg run underneath the cooked. This process should take about 3-4 minutes total.
- Sprinkle the top of the frittata with ¼ teaspoon salt and the black pepper and transfer to the oven. Let cook 8 minutes, or until the frittata is puffed and starting to turn golden brown in spots. Be careful when you remove the skillet from the oven; covering the handle with an oven mitt will help you remember not to grab it with your bare hands. (Ask us how we know this…!)
- Serve half of the frittata and half of the tomatoes per person.