we are definitely a savory family

When it comes to breakfast at least. It doesn't mean we don't like pancakes and waffles, really who doesn't, but generally speaking when we can have breakfast as a family, we tend towards bacon and eggs.

Since Sunday mornings are family breakfast mornings, I'm always trying to find ways to please the masses, leave some leftovers for the week, and leave everyone feeling satisfied.

This frittata came out of one of those mornings that started way too early for a Sunday, and with me not feeling so motivated to get in the kitchen and make breakfast. Thank goodness frittatas are easy and the oven does most of the work!

Not only is it delicious, but it's packed with veggies and leaves enough leftovers for a couple mornings during the week for when we're on the go and need a quick breakfast!

Spinach and Tomato Frittata

Prep time: 15 minutes

Cook time: 45 minutes

2 tblsp olive oil

1/2 onion, diced

2 garlic cloves, minced

2 cups of spinach, chopped

2 roma tomatoes, diced

6 eggs

1 cup of milk

salt and pepper to taste

1/4 cup shredded cheddar

Preheat your oven to 350 degrees. In a medium bowl, combine the eggs, milk, salt and pepper, mixing until the eggs are scrambled. Place aside.

Heat the olive oil in a medium sauce pan, add in the onion and cook until translucent around 3 minutes. Add in the garlic and cook until fragrant around 1 minute.

Add in the spinach and saute until wilted and add in the tomatoes, cooking for another 2 minutes. Pour in your egg mixture, gently mixing around the pan, making sure all your veggies are evenly distributed.

Bake for 20-30 minutes or until eggs are set. Top with the shredded cheese and bake for an additional 5 minutes or until cheese is melted. Serve and enjoy!