Spinach, Tomato & Cheese Frittata
Author: Hoorah to Health
This Spinach, Tomato & Cheese Frittata is quick and easy to prepare. Healthy, delicious, and perfect for breakfast and brunch, or dinner too!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Breakfast, Main Course
Cuisine American, Italian
Servings 4
Calories 291 kcal
- 8 Eggs
- ⅓ cup Whole Milk
- 1 Onion chopped
- 3 Garlic Cloves minced
- 1 cup Spinach fresh
- 1 cup Cherry Tomatoes halved
- 1 cup Pecorino Romano Cheese grated
- 1 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper ground
Preheat oven to 350 degrees.
Whisk the eggs until well combined.
Mix in the milk and spices, and set aside.
Heat the olive oil in a cast iron skillet over medium low heat. Add the onion and saute for 3-4 minutes until soft and translucent.
Add the spinach, tomato, and garlic. Cook for 2 minutes or until the spinach wilts and you can smell the garlic.
Sprinkle the cheese evenly over the vegetables and let sit until slightly melted.
Add the egg mixture. Tilt the pan as needed to ensure that all of the vegetables are covered.
Place in oven and cook for 20 minutes, or until the middle has set and the edges are golden brown.
Broil for 1-2 minutes to brown the top (optional).
Let sit for 5 minutes prior to serving.
- Feel free to substitute your favorite vegetables and cheese!
- Don't overcook, or your frittata will be dry and spongy.
- Full fat dairy is recommended for a more creamy texture.
Enjoy!
Serving: 4Calories: 291kcalCarbohydrates: 8gProtein: 21gFat: 19gSaturated Fat: 8gCholesterol: 355mgSodium: 736mgPotassium: 342mgFiber: 1gSugar: 4gVitamin A: 1544IUVitamin C: 13mgCalcium: 367mgIron: 2mg