Italian Breakfast Frittata with Spinach and 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
238 cal
14g protein
5g carbs
18g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 cup Fresh spinach
- 1/2 cup Cherry tomatoes
- 1/4 cup Grated Parmesan cheese
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- a few leaves Fresh basil (optional)
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes.
- 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.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the frittata is puffed and fully set.
- 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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