Tomato and Spinach Fritatta

      Fritattas are a great way to keep your breakfasts (or brunches) healthy, veggie filled, and delicious.  This is another food that is very versatile: eggplant, tomatoes, spinach, parmesan cheese, feta...just about anything can be incorporated in this dish though you will need a cast iron pan.  I did a simple tomato and spinach fritatta, for this you will need:

• 6 Eggs 
• 2-3 Tbsp. Olive Oil
• 3-4 Medium Scallions Minced (cut about 1/4th into green)
• 1 1/2 - 2 Cups Baby Spinach
• 1-2 Thinly Sliced Tomatoes
• Salt
• Pepper
• Other Seasoning (I used Tuscan Seasoning)

     Preheat the oven to 375 Degrees F., then wash, and cut all the produce.  Crack the eggs into a bowl, whisk until light color and bubbles form.  Whisk in salt, pepper, and other seasonings to taste.  Put the cast iron pan over medium heat on the stove, when heated, add olive oil and scallions.  After about 2-3 minutes, add in the spinach and sauté for about 5-7 minutes stirring occasionally, the leaves will shrink a lot.  Take off the heat and let cool for about a minute, lay in the slices of tomato.  Gently pour in the eggs.  Place in the oven and let cook until the top is browned and the eggs are cooked, about 15 minutes.  Take out, let it cool slightly, then cut, serve, and enjoy.

I hope you enjoyed this recipe! Remember to follow my blog using the button in the upper right hand corner, and feel free to leave any comments or questions in the comment section.  :)