Cheesy I know, but as a big believer in the importance of breakfast I couldn’t be more serious.
I’m amazed at how few college students, or even adults for that matter, eat breakfast. There’s the “I don’t have enough time,” or “I’d rather sleep” excuses I suppose, but it still baffles me. Because in my experience a missed breakfast means a less productive day.
This personal frittata can be thrown together in minutes. Make this before you hop in the shower and (if you’re like me and you take quick showers) it will be done by the time your hair is dry! Quick as a pinch and packed with protein: now that’s eggscellent! 
Spinach Tomato Fritatta
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
This personal-sized spinach and tomato frittata is a quick, protein-packed breakfast option that you can prepare in minutes.
Ingredients
- 1 egg
- 2 egg whites
- 2 tbsp grated Parmesan cheese
- 2 tsp milk
- 1/4 tsp oregano
- A pinch of salt and pepper
- 1/2 tsp olive oil
- 1/3 cup (80 ml) vine tomato, chopped
- 1 1/2 cups (360 ml) baby spinach
Instructions
- Preheat your oven to 450°F (232°C).
- In a bowl, whisk together 1 egg, 2 egg whites, 1 tbsp of the grated Parmesan cheese, 2 tsp milk, 1/4 tsp oregano, and a pinch of salt and pepper until well combined. Set aside.
- In a small oven-safe skillet, heat 1/2 tsp olive oil over medium-low heat.
- Add 1 1/2 cups of baby spinach to the skillet and sauté for about 2-3 minutes until wilted.
- Add 1/3 cup of chopped vine tomato to the skillet and cook for an additional 1-2 minutes until the tomatoes are slightly softened.
- Pour the egg mixture over the spinach and tomatoes in the skillet.
- Sprinkle the remaining 1 tbsp of Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and the top is golden brown.
- Remove from the oven and let it cool slightly before serving.
Notes
- This frittata is perfect for a quick breakfast and can be made in advance.
- Store leftovers in the refrigerator for up to 2 days and reheat in the oven or microwave.
- Feel free to substitute the Parmesan with your favorite cheese or add other vegetables like bell peppers or mushrooms for variety.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 20
- Cholesterol: 210
If You Liked This Recipe, You’ll Love These
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- Spring Asparagus Pesto
Frequently Asked Questions
Why does this frittata use 2 egg whites plus 1 whole egg instead of all whole eggs?
The recipe is specifically designed as a high-protein, quick breakfast — the article says it’s “packed with protein.” Using 2 egg whites and 1 whole egg cuts fat and calories while keeping the protein content high, which is why the single serving comes in at 250 calories.
Why does the skillet go into the oven at 450°F rather than finishing on the stovetop?
The oven finish at 450°F sets the top of the frittata evenly and gives it a golden-brown color in 10–12 minutes without requiring you to flip the egg. Finishing on the stovetop over direct heat risks burning the bottom before the center is set.
