Italian Breakfast Frittata with Spinach and Tomatoes

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Cherry tomatoes
• ½ cup Grated Parmesan cheese
• 2 tablespoons Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• a few leaves Fresh basil (optional)

Method

1. Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cherry tomatoes to the skillet and cook for another 2 minutes.
4. Pour the egg mixture into the skillet, spreading evenly over the vegetables. Cook without stirring for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed and fully set.
6. Remove from the oven, garnish with fresh basil if desired, and slice into four servings.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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