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2 cups loosely packed baby spinach
12-15 grape tomatoes
2/3 c. seasoned stuffing mix
1 tbs. olive oil
salt & pepper
Moisten the stuffing mix with a little bit of warm water and set aside. Preheat oven to 350.
Break all eggs into a large bowl and scramble.
Add spinach to eggs. Halve tomatoes and add to eggs. Mix well.
Add moistened bread crumbs in and mix again until everything is evenly distributed.
Put an oven safe pan over medium heat. Heat olive oil and make sure pan is coated well, even up the sides a little bit.
Pour frittata mixture into hot pan. Season with salt & pepper to taste. Allow to cook in pan until the edges start to look cooked. Place the pan in the oven to finish cooking eggs through.
Use a spatula to loosen the frittata from the pan and gently invert onto a plate. If it falls apart I assure you, you're not the first person that happened to - it takes some finesse. Serve warm, alone or as part of a breakfast or brunch, or even in a sandwich.