Spinach & Tomato Frittata with Fresh Mozzarella

Directions

1. Preheat your oven to broil and place the rack close to the heating element.
2. Rinse the spinach and tomato; pat dry, then cut the tomato into rounds. Peel and mince the garlic.
3. Slice the mozzarella into thin pieces.
4. Heat a skillet over medium heat and coat the bottom with a light film of oil.
5. In a bowl, whisk the eggs with a splash of water, Italian seasoning, salt, and pepper.
6. Add minced garlic to the skillet, then add spinach and cook 1–2 minutes until it starts to wilt. Pour in the egg mixture and let it set at the edges; as it firms, lift the cooked edges to let raw egg flow underneath. Continue until the bottom and sides look set but the top remains a touch runny, about 8–10 minutes.
7. Scatter tomato slices and mozzarella over the surface, then transfer the skillet to the oven and broil just until the top firms, 2–3 minutes.
8. Remove from the oven, let rest briefly, then cut into wedges and serve.