Equipment
- 1 Cutting board
- 1 Sharp knife for chopping
- 1 Mixing bowl
- 1 Fork
- 1 Non-stick skillet (24–26 cm / 9–10 in)
- 1 Lid that fits the skillet
- 1 Silicone spatula
- 1 Measuring Cups and spoons
Ingredients
- 1 Broccoli stalk, finely chopped
- 10 Cherry tomatoes, halved
- 3 Cups Fresh Spinach, chopped
- 6 Eggs large
- 1 Tbsp Sweet Paprika
- 1 tsp Turmeric
- 3 Tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Chop all your veggies finely (if they are not already chopped).
- Heat olive oil in a non-stick skillet (about 24–26 cm / 9–10 in) over medium heat.
- Add the broccoli with a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until it begins to soften.
- Add the tomatoes and spinach. Stir and cook for another 2–3 minutes, until the spinach wilts.
- Sprinkle in the paprika, turmeric, and a little more salt. Stir to coat the veggies evenly.
- Lightly beat the 6 eggs in a bowl (season with a little salt if you like). Pour the eggs evenly over the vegetables and tilt the pan gently so the eggs spread across the surface.
- Reduce the heat to low, cover the skillet with a lid and cook for 6–8 minutes, until the edges are set but the center is still slightly jiggly. Halfway through cooking, run a spatula around the edges to make sure it’s not sticking.
- Check doneness: if the center is too liquid, cook covered for another 2–3 minutes.
- Turn off the heat while the frittata is still slightly soft in the middle (it will keep cooking from the residual heat). Keep covered and let it rest for 3–5 minutes before serving.
- Slice into wedges and serve warm. Pairs well with rice, toast, salad, or fried plantains.
