Spinach and Tomato Frittata
Watermelon Agua Fresca
November 4, 2017
It’s the end of the week, and there’s NOTHING to make for dinner… You could go out. Or you could order a pizza. OR… you could probably whip up a no-fuss frittata in no time with things you already have on hand in the fridge. Start with 8 large eggs (for a large skillet), and use whatever raw or cooked veggies, cooked meat, and cheese you have on hand. The possibilities are endless, and you can use up food you already have on hand to make dinner and reduce food waste. It’s a winner, winner, eggy dinner!
Spinach and Tomato Frittata
Ingredients
- 8 large eggs
- 2 tablespoons chopped fresh basil (or use 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 4 cups fresh baby spinach
- 1 cup cherry or grape tomatoes, cut in half
- 3 tablespoons freshly grated Parmesan cheese
Instructions
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Preheat broiler to high. Whisk together eggs, basil, salt and pepper in a large bowl. Set aside.
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Heat a large ovenproof skillet over medium-high heat. Add garlic; saute 30 seconds or until fragrant. Add spinach, and cook 1 to 2 minutes or just until wilted.
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Pour egg mixture over spinach in pan. Cook 2 to 3 minutes, using a heatproof spatula to gently lift cooked edges to allow uncooked egg to flow underneath. Top with tomatoes and cheese.
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When edges are set, transfer skillet to oven, and broil until eggs are set in center and top is browned.
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Cut into 6 wedges
Spinach and Tomato Frittata
3 Comments
[…] I love this dish because it is comforting and nutritious at the same time. Protein-packed eggs, calcium-rich milk, fiber- and vitamin-filled greens, and antioxidants in the onion can all make you feel good about serving this dish to your guests. You can also make this quiche ahead of time to have on hand for breakfast all week. In addition to all of this, it’s always a crowd-pleaser! Make this recipe gluten-free by leaving the crust out all together and pouring the ingredients directly into a sprayed pie dish (frittata-style). […]
[…] Tomatoes, and Feta by Kara at Byte Sized Nutrition Frittata Friday by Heather Mangieri, RDN Spinach and Tomato Frittata by Jessica Ivey, RDN Mushroom Broccoli Frittata by Abbie at Culinary Nutrition Cuisine Sweet Potato […]
[…] never tried a runny egg yolk as your salad dressing you are missing out!) We also love making fritattas for a make-ahead breakfast or packable lunch option throughout the week. Each egg contains 6 grams […]