Cherry Tomato and Baby Spinach Frittata

Prep: 5 min
Cook: 20 min
Dietary: , , ,
Cost: $


  • 6 eggs
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach leaves washed
  • 1 cup button mushrooms thinly sliced
  • 1 small bunch fresh basil chopped


  1. Preheat the oven to 200˚C
  2. Whisk  eggs with 2 tablespoons of water until well combined
  3. Heat oil in a heavy based (ovenproof) pan
  4. Add the tomatoes, spinach and mushrooms and cook until the tomatoes and mushrooms are softened and the spinach begins to wilt. Sprinkle basil over the tomato and spinach mixture
  5. Pour in the whisked eggs and transfer to the preheated oven
  6. Bake for 10-12 minutes until well risen and golden brown
  7. Slice into wedges and serve with garden salad and a wholegrain dinner roll

Serves in 1 portion

  • Vegetables1
  • Lean meat or Alternatives3/4
  • Unsaturated Spreads/Oils2/3

What was swapped?

Swap egg recipes that contain high fat ingredients (like full fat cheese and cream) for this lower fat option


Great served cold in school/work lunches!


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