Italian Breakfast Frittata with Spinach and Cherry Tomatoes
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, keto, low-carb
250 cal
14g protein
8g carbs
18g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 cup Fresh spinach
- 1/2 cup Cherry tomatoes
- 1/4 cup Ricotta cheese
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- a few leaves Fresh basil
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk eggs with salt and pepper. Stir in ricotta cheese.
- Heat olive oil in an oven-safe skillet over medium heat. Add cherry tomatoes and cook until slightly softened, about 3 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes.
- Pour the egg mixture into the skillet, spreading evenly. Cook without stirring for about 3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is puffed and cooked through.
- Garnish with fresh basil leaves before serving.
- Slice and serve warm.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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