Tomato & Spinach Frittata
Rapid Egg Cooker
$19.99
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Ingredients
3 eggs (or 2 egg whites and 2 eggs)
½ cup spinach, chopped
3 cherry tomatoes, halved
3 basil leaves, cut into thin strips
2 tablespoons of shredded mozzarella
Salt & pepper, to taste
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Instructions
Fill the Measuring Cup with water to the “Omelette/Poached” Line and pour it onto the Heating Plate. Lightly grease the Omelette Bowl with cooking oil and place it on top of the Boiling Tray.
Beat eggs and pour into the Omelette Bowl. Add basil, spinach, mozzarella, and tomatoes to beaten eggs.
Cover with the Lid and press the Power Button to begin cooking.
A chime will sound to indicate that the eggs are ready. Use tongs or a potholder to remove the Omelette Bowl immediately to prevent overcooking.
Add salt and pepper to taste. Serve with sourdough toast and voila frittata!
