Frittata with spinach and tomatoes

This frittata is very light and tasty, traditionally made from eggs, spinach and tomatoes.

Ingredients

• Spinach, fresh or frozen (thawed) (chopped) - 280 g
• Large eggs - 4 pcs.
• Large egg whites - 4 pcs.
• Green onions (chopped) - 2 pcs.
• Feta cheese (crumbled) - 1/4 cup
• Mozzarella cheese (shredded on a grater) - 3/4 cup
• Salt
• Olive oil - 1 tbsp. l.
• Cherry tomatoes - 1 glass

Directions

1. Switch on the oven with the "top grill" function to preheat to the maximum temperature. In a large bowl, combine whole eggs, whites, spinach, green onions, foot, 1/2 cup mozzarella and 1/4 teaspoon salt, and stir well with a fork.
2. In a skillet with a removable or heat-resistant handle, heat the olive oil over medium heat. Pour the egg mixture into a preheated frying pan, put the tomatoes on top and press them lightly. Cover the skillet with a lid and cook the frittata over medium heat for 5-7 minutes until the eggs set.
3. Remove the lid and place the fritted pan under the grill, cook for 4-5 minutes. Then sprinkle with 1/4 cup mozzarella frittata and grill for another 1 minute. Cut the finished frittata into portions and serve on portioned plates or directly in the frying pan.