We are going out of town tomorrow so last night for dinner I wanted to use up some veggies and eggs I had in the fridge. I found the perfect solution in this Spinach, Tomato and Basil Frittata. I added three large handfuls of a spinach/kale mix and used baby heirloom tomatoes. This recipe is (over)loaded with veggies, vitamins and protein and makes the perfect balanced dinner. I may or may not have served this with sweet potato (oven baked) fries on the side. Because I needed to use them up too, right?!
Quick + easy + my husband loved = success! It would be perfect for brunch when serving a crowd too, y’all.
Done and done.