Spinach-cherry-tomato-frittata-web

Spinach and cherry tomato omelette

Cook in a ‘deep-pan’ Spanish style to serve in slices, and make with just about any veg

By , 29 May 2019

(9 votes)

Spinach and cherry tomato omelette
  • Prep: 5 Mins
    Cook: 15 Mins

  • Serves: 4

Nutritional Info
Each 245g serving contains
  • Energy

    1046KJ

    250KCAL

    13%
  • Fat

    17.6g

    med

    25%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    3.2g

    low

    4%
  • Salt

    0.81g

    med

    14%
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 75g Asda 50% Less Fat Light Original Soft Cheese
  • 30g grated Parmesan
  • 25g chives, chopped
  • ½ jar Sacla Reduced Fat Tomato Pesto
  • 6 large free-range eggs, beaten
  • 2tsp rapeseed oil
  • 100g baby spinach
  • 200g cherry tomatoes, halved
  • 1 x 60g pack Asda Strong Wild Rocket
Method
  • Preheat the grill to a medium setting.

  • Combine the soft cheese, half the Parmesan, chives and pesto; mix in the eggs. Season with black pepper.

  • Heat the oil in a medium-sized, oven-safe frying pan over a medium setting. Pour in the egg mixture, swirling to coat the bottom of the pan. Cook for 3-4 mins.

  • As the egg sets, top with the spinach and tomatoes; push into the egg. Cook for 2 mins then sprinkle with the remaining Parmesan.

  • Slide the pan under the grill for 5-6 mins, until the omelette is set. Sprinkle with black pepper and serve with the rocket.