Spinach, Tomato and Cheese Fritatta

A little weekend breakfast/brunch inspiration. I often advise my clients to eat 5-10 portions of vegetables each day and many wonder how they can possibly achieve that. Well here is one great way - start getting them in at breakfast. A nutritious and savoury breakfast can be really easy to prepare and sets you up with a great balance of protein, healthy fats and phytonutrients. You can vary what you put into this frittata and it is equally delicious reheated or eaten cold.

Spinach, Tomato & Cheese Frittata
4 eggs
1/2 cup milk
2 cups spinach (baby if possible)
1 cup grated cheese (cheddar, Monterey Jack, parmesan)
Large handful of fresh herbs (coriander, dill, basil)
Salt, pepper, chili flakes & garlic powder (optional)

Beat the eggs together with the milk, then mix in the grated cheese, herbs and spices. Sauté the spinach in a little bit of coconut or avocado oil until wilted and add to the eggs. Add the mix to a medium sized frying pan and top with halved cherry tomatoes. Cook on medium to low heat until just set. Transfer to the oven under the grill until slightly browned on top. Remove from oven and transfer to a large platter. Top with herbs, chili flakes and green onions. Delicious served with salsa and sour cream for a little Mexican touch.