Preheat the oven to 220 degrees Celsius and position the rack in the center of the oven.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and season with a pinch of salt. Cook for 2 minutes or until the onion begins to change color.
Reduce the heat to low and add the jalapeño, cooking for 5 more minutes. Add the spinach and season with salt and pepper. Increase the heat to high and cook for 2 minutes. Remove from heat.
In a deep bowl, beat the eggs with the cheese, dried tomato, basil, and season with salt and pepper. Add the spinach and onion mixture and mix.
In a 30 cm skillet, heat 2 tablespoons of oil over medium heat. Pour the egg mixture and cook until the eggs begin to set at the edges (3 minutes). Place the skillet in the oven and bake for 12 minutes or until the eggs have puffed and the frittata is golden. Remove from the oven and let cool for 2-3 minutes before removing from the skillet.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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