Scrumptious Italian Breakfast Basket: Aromatic Frittata and Toasty Brioche

Allergens

Eggs, Dairy (in cheese)

Ingredients

• 1. 6 large eggs 2. 1/4 cup milk 3. Salt and pepper, to taste 4. 1 tablespoon olive oil 5. 1 small onion, finely chopped 6. 1 cup fresh spinach, roughly chopped 7. 1/2 cup cherry tomatoes, halved 8. 1/2 cup shredded mozzarella cheese 9. 1/4 cup fresh basil leaves, torn 10. 1 ready
• made brioche loaf 11. Honey, for drizzling

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven safe skillet over medium heat. Add onion and cook until softened.
4. Stir in spinach and cook until wilted.
5. Add cherry tomatoes to the skillet and cook for 2 minutes.
6. Pour egg mixture into the skillet, evenly distributing vegetables. Top with mozzarella cheese and basil leaves.
7. Bake frittata in preheated oven for 18 20 minutes or until set and golden brown.
8. Slice brioche loaf into individual portions and toast until golden.
9. Place frittata on a serving platter, surround with toasted brioche slices, and drizzle honey over the top.

Chef’s Insight

For an extra touch, garnish with fresh herbs or edible flowers.

Notes

Serve with a pot of coffee or hot tea for a complete Italian breakfast experience.