Frittata With Cherry Tomatoes And Baby Spinach - cooking recipe

Ingredients

6 eggs
1 teaspoon olive oil
200 g cherry tomatoes, halved
350 g Baby Spinach
chopped fresh basil
chopped fresh parsley

Preparation

Preheat the over to 200C/gas 6.
Whisk the eggs with 2 tablespoons of water.
Heat the oil with 1 tablespoon of water.
Add the tomatoes and spinach and cook until the spinach begins to wilt.
Sprinkle the herbs.
Pour in the eggs and transfer to the preheated over.
Bake for 10-12 minutes until well- risen and golden brown.
Slice in wedges and serve with a side salad.