CAPRESE FRITTATA

SERVES: 4

TIME: 20 MINUTES

CALORIES 212

PROTEIN 18

CARBS 4

FATS 16

FIBRE 3

INGREDIENTS

1 teaspoon olive oil

2 teaspoons minced garlic (or 2 large cloves garlic, minced)

250 grams baby plum tomatoes

110 grams fresh basil leaves, stems removed, finely sliced or shredded

salt to season (optional)

8 large eggs

60 millilitres unsweetened almond milk (or skim/low fat milk)

100 grams baby spinach leaves

125 grams fresh mozzarella cheese, slice thinly into rounds

2 tablespoons grated mozzarella cheese (optional)

INSTRUCTIONS

Preheat your oven or grill to a medium heat.

Slice the tomatoes in half horizontally.

Next, heat the oil in an 8-inch non stick pan over medium-high heat. Once hot, add the garlic, stirring while it cooks for about one minute or until fragrant. Add the tomato slices and basil.

Continue cooking until the tomatoes are becoming slightly blistered and soft.

While the tomatoes are frying, whisk the eggs, milk and a pinch of salt together in a bowl until well combined. When the tomatoes are ready, transfer HALF of the tomato mixture onto a warmed plate. Cover it and set aside.

Pour the egg mixture into the remaining tomatoes in the pan, stirring the mixture for a few seconds to combine the flavours. Reduce heat to low-medium and add in the spinach leaves.

Arrange the mozzarella slices evenly over top, pressing them down slightly into the egg, and cook until the eggs are almost set (the centre should be slightly runny). This should take around eight minutes.

Sprinkle the extra cheese (if using) over the top and transfer pan into the preheated oven.

Grill until the top is golden, puffed up and cooked through. The edges and the bottom of the frittata should appear a light golden brown.

To serve, warm the remaining tomatoes and basil mixture, and spoon over the top.

Drizzle with the balsamic glaze.