Spinach & Cherry Tomatoes Frittata

Ingredients

• 6 eggs
• ¼ cup milk or cream
• 2 cups Spinach, chopped
• 1 cup Cherry Tomatoes
• ½ cup grated parmesan
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper

Method

1. Heat the oven to 400°F (205°C). Whisk the eggs with milk, half the parmesan, salt, and a generous grind of pepper until just combined — don't over-beat.
2. In a 10-inch ovenproof skillet, warm the olive oil over medium. Cook the garlic 30 seconds, then the Spinach and Cherry Tomatoes until softened and any moisture has cooked off, 4–5 minutes.
3. Pour in the eggs, tilt to distribute, and cook undisturbed until the edges just set, about 2 minutes.
4. Scatter the remaining parmesan on top and transfer to the oven. Bake 8–10 minutes until puffed and barely set in the center — it keeps cooking after it comes out.
5. Rest 5 minutes, then slice into wedges. Good hot, room-temperature, or straight from the fridge at midnight.