Sungold Frittata

Light, fluffy, and delicious, the Frittata is a delightful addition to a weekend brunch or a weekday breakfast treat. However, today many people muddle the distinction between frittatas and omelets–which is not surprising since until about the 1950s, nearly everyone outside Italy was convinced they were the same dish.

Yet, frittatas are very different from the French omelet and were actually introduced to Sicily or Rome in about 1 AD through Arabic cuisine. The name Frittata comes from friggere and essentially means "fried." Applied, it was any method for cooking the egg in a skillet. While there is no official recipe for a Frittata the method greatly differs from that of preparing an omelet. Frittatas are quickly beaten eggs with all ingredients added in at once, fried on low-medium heat for about 10–15 min. The aeration of the beaten eggs allows the Frittata to rise and remain “fluffy.” Omelets, on the other hand, are beaten eggs and slightly cooked (similar to a crepe) before the ingredients are added in and then the egg is folded in half for the remainder of the cooking. Omelets are also cooked on high heat for only about 3–5 min. (In essence, frittatas are probably closer to a crustless quiche in nature.)

So now maybe you’ve believed you were making omelets only to discover you’ve been making Frittata all this time! No matter what you’ve been cooking, now you can enjoy this delicious Sungold tomato Frittata in just 10–15 min. Or, if you’re short on time–consider turning this eggy recipe into an omelet. Just use high heat, add the ingredients later, and fold, and enjoy!

• Time and Serving Size

  Time:

  Prep: 5 min

  Cook: 13 min

  Servings: 2

• Ingredients

  1 cup Sungold tomatoes (halved)

  crumbled feta

  mozarella

  4 eggs

  0.5 yellow onion (diced)

  1 cup spinach

  1 garlic clove

  ¼ teaspoon garlic granules

  salt (to taste)

  fresh basil

  butter

• Nutrition

  Nutrition per serving:

  Calories, 291.55kcal, 15% DV

  Total Fat, 21.3g, 30% DV

  Carbs, 7.06g, 3% DV

  Sugars, 0.67g, 1% DV

  Protein, 18.1g, 36% DV

  Sodium, 806.54mg, 40% DV

  Fiber, 1.37g, 5% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 8/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 9g, 18% DV

  Fiber, 1g, 5% DV

  Protein, 18g, 36% DV

  Potassium, 461mg, 13% DV

  Magnesium, 40mg, 11% DV

  Iron, 3mg, 19% DV

Step 1

Chop onions and garlic, half tomatoes, and set aside separately.

Step 2

Cook garlic and onions over medium heat until onions are translucent.

Step 3

Meanwhile, quickly whisk eggs until just scrambled. Then add in the spinach until just wilted, then pour in scrambled eggs and feta.

Step 4

Cook until one side has browned then flip and top with mozzarella and cook until mozzarella is melted.

Step 5

Present warm on a serving plate and slice to serve.