INGREDIENTS
2 tbsp. olive oil
2 scallions, thinly sliced
300g fresh baby spinach (or 300g pack of frozen chopped spinach, thawed and squeezed dry)
8 large egg whites
1 cup cherry tomatoes, halved
Basil leaves for garnish
Olive oil for garnish
INSTRUCTIONS
Heat the oil in a pan on medium heat.
Sauté the scallions until tender in the pan
Add the cherry tomatoes and fry until cooked
Add the spinach into the pan and cook until the spinach is wilted, then remove the pan from the heat
Whisk the egg whites, with salt and pepper to taste, into a large mixing bowl.
Add the scallions, tomatoes and spinach into the egg bowl and stir gently until all the contents are covered with the eggs
Bring the egg mixing back into the pan and cover with a lid
When the top of the Frittata has been cooked and there is no more clear egg visible, gentle slide the Frittata out of the pan and onto a serving tray.
Add the basil leaves and sprinkle the olive oil for garnish and serve warm.
