(Serves 6)


1 cup grape tomatoes, halved

8 large eggs

¼ cup low fat milk

½ tsp salt

¼ tsp freshly ground black pepper

2 tbs butter

1 cup packed fresh spinach, chopped

¼ cup shredded fontina cheese

2 tbs fresh dill, chopped

6 tbs fresh chopped basil, divided

120g goat cheese


Preheat broiler. Arrange tomatoes, cut sides up, on a rimmed, aluminium foil–lined baking sheet.  Broil 10cm from heat 5 minutes. Remove from oven; let cool slightly. Whisk together eggs, milk, salt, and pepper in a large mixing bowl. Heat butter in an ovenproof 25cm skillet over medium

heat. Add spinach; cook about 30 seconds or until spinach barely begins to wilt. Pour in egg mixture.  Sprinkle with fontina, dill, and 4 tablespoons basil; stir gently with a fork. Arrange tomatoes, cut  sides down, over egg mixture; press down gently with the back of a spatula. Crumble goat cheese evenly over the frittata. Reduce heat to medium-low, and cook about 6 minutes or until frittata is almost set but still runny on top.  Broil 15cm from heat 2 minutes or until completely set and golden brown. Remove from oven, and let stand 2 to 3 minutes. Sprinkle with remaining 2 tablespoons basil. Cut into wedges and serve. *Coastal Living Magazine, April 2015*

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