Est. 2011

May 17, 2017

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Frittata with Grape Tomatoes, Spinach, and Red Onions

This post is sponsored by ALDI.  Today I’m back with my second post in partnership with ALDI. Frittatas have been a pregnancy “craving” of mine (not necessarily a craving, but something that consistently has sounded good since the very early days); thankfully they’re 100% healthy and such a great source of protein. Gotta get those 90-100 grams per day! I’ve been making lots of different versions for breakfast almost every day for the last several months. Broccoli, arugula, kale, mushrooms…really whatever we have in the fridge that might go well with egg and cheese (read: EVERYTHING). Two more things I love about frittatas: they are just as delicious the next day AND they make an excellent “I don’t know what to make for dinner” dinner! They are super filling, and the girls will usually scarf it down!

This is one of my favorite frittata recipes, and I’m using all ALDI ingredients (plus my go-to seasoning: herbs de Provence sea salt). I love how simple it is to find & purchase fresh produce and organic must-haves at ALDI; there aren’t any distracting, nearly identical products to choose from. The eggs I used are ALDI SimplyNature Organic Cage Free Eggs, and the tomatoes and spinach are also organic. Side note: I’ve recently purchased several containers of their SimplyNature Organic Baby Spinach and its never been slimy or even close to it. That’s a huge pet peeve of mine, and I’ve really been impressed with the quality and freshness! And the container size is perfect as well: no waste in my fridge. The organic spinach and organic spring mix are incredibly budget-accessible, too (the organic spinach is only $2.49!); I recommend checking out an ALDI store near you!

The asiago cheese, SimplyNature Organic Coconut Oil, and herbs de Provence really *make* this frittata, IMHO. The asiago is perfectly creamy and not too sharp, the coconut oil provides a somewhat surprising sweetness, and the herbs de Provence really goes with almost anything (roasted veggies, eggs, chicken, potatoes, fish); it’s the perfect blend of herbs and it makes seasoning a cinch! It makes your food taste heavenly; give it a try!

Frittata with Grape Tomatoes, Spinach, and Red Onion
prep time: 10 minutes
cook time: about 5-7 minutes on stovetop, then about 10 minutes in oven
serves: 4-6

Ingredients 
1 tbsp SimplyNature Organic Coconut Oil
1 medium red onion, sliced thinly
2 cups grape tomatoes, sliced in half lengthwise
2 handfuls SimplyNature Organic Baby Spinach
herbs de Provence sea salt
1/2 cup Priano Asiago Cheese, grated
12 SimplyNature Organic Cage Free Eggs
2 tbsp Countryside Creamery Heavy Cream
Stonemill Coarse Sea Salt

Directions
Preheat oven to 425.

Heat coconut oil in medium skillet over medium heat. Add onions. Cook for about 2 minutes, then add tomatoes and spinach. Stir until spinach is just wilted, then sprinkle with a dash of herbs de Provence sea salt.

In a medium bowl, crack eggs and lightly beat. Add heavy cream, and stir gently to combine.

Sprinkle cheese over spinach and tomato mixture, then pour in eggs. Gently stir, then allow to cook, undisturbed, for about 2 minutes until edges are set.

Place skillet in oven for about 10 minutes, until eggs are cooked through. Remove from oven, and serve hot, warm, or at room temperature! Add a sprinkle of coarse sea salt when serving.

Sponsor Note: Although this post was sponsored by ALDI, all content, words and ideas are my own. Thanks for supporting the partnerships that help keep this blog running.

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