Eggs-actly what you need for a tasty and nutritious treat

Caprese frittata, Serves four, Total time: 20 minutes. Calories 212 per portion.

Ingredients: One teaspoon olive oil; two teaspoons minced garlic (or two large cloves garlic, minced); 250 grams baby plum tomatoes; 110 grams fresh basil leaves, stems removed, finely sliced or shredded; salt to season (optional); eight large eggs; 60 millilitres unsweetened almond milk (or skim/low fat milk); 100 grams baby spinach leaves; 125 grams fresh mozzarella cheese, slice thinly into rounds; 2 tablespoons grated mozzarella cheese (optional) and balsamic glaze. Instructions: Slice the tomatoes in half horizontally, then heat the oil in an eight-inch non-stick pan over medium-high heat. Add the garlic, stirring while it cooks for about one minute. Add the tomato slices and basil and continue cooking until the tomatoes are becoming slightly blistered and soft. Whisk the eggs, milk and a pinch of salt together in a bowl. When the tomatoes are ready, transfer half of the tomato mixture onto a warmed plate; cover it and set aside. Pour the egg mixture into the remaining tomatoes in the pan and stir. Reduce heat to low-medium and add in the spinach leaves. Arrange the mozzarella slices evenly over top, and cook until the eggs are almost set (the centre should be slightly runny). Sprinkle the extra cheese (if using) over the top and transfer pan into the preheated oven. Grill until the top is golden. Warm the remaining tomatoes and basil mixture, and spoon over the top. Drizzle with the balsamic glaze.