Description
This personal-sized spinach and tomato frittata is a quick, protein-packed breakfast option that you can prepare in minutes.
Ingredients
Units
Scale
- 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