Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes

This is a lovely treat for Sunday brunch, and it couldn’t be easier to make. As a lunch or dinner dish, just add crusty bread and a green salad.

INGREDIENTS

Serves: 4
Prep time: 10 mins (plus standing time)
Cooking time: 40 mins
Equipment: 20cm square ovenproof dish; baking paper; roasting tin; large mixing bowl; whisk; spatula or eggflip, to serve

500g cherry tomatoes
5 eggs
250g light sour cream
2 garlic cloves, crushed
Salt and cracked black pepper
100g baby spinach leaves, chopped

METHOD

1. Preheat oven to 200°C (180°C fan-forced). Line base and 2 opposite sides of dish with baking paper, allowing paper to overhang (as shown at right).
2. Place tomatoes in roasting pan. Roast for 10 to 12 mins or
until collapsed slightly. Reduce oven to 160°C (140°C fan-forced).
3. Meanwhile, in bowl whisk eggs, sour cream and garlic until combined. Season with salt and pepper.
4. Place tomatoes and spinach in base of prepared dish. Season with pepper. Pour over egg mixture. Bake for 30 mins or until set. Remove from oven and set aside for 10 mins.
5. Carefully lift frittata from pan. Cut into equal pieces and serve.