
By Sophie Conniff
Preheat your oven to 180°C (350°F).
In a medium-sized oven-safe frying pan, heat the olive oil over medium heat.
Add the baby spinach to the pan and sauté for about 2-3 minutes until wilted.
In a bowl, whisk the eggs with salt and pepper until well blended.
Pour the egg mixture into the frying pan over the spinach.
Evenly distribute the halved cherry tomatoes and grated Parmesan over the egg mixture.
Let it cook on the stove for a few minutes until the edges start to set.
Transfer the pan to the preheated oven and bake for about 10-12 minutes until the frittata is fully set and lightly golden on top.
While the frittata is baking, toast the slices of whole-grain bread either in a toaster or on a griddle.
Remove the frittata from the oven, let it cool for a minute, and then cut into wedges.
Serve the frittata with the toasted whole-grain bread on the side. Enjoy your meal!
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This Breakfast Brunch Egg Dishes recipe is ready in 30 minutes and features large eggs, baby spinach, cherry tomatoes and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 180°C (350°F).
In a medium-sized oven-safe frying pan, heat the olive oil over medium heat.
Add the baby spinach to the pan and sauté for about 2-3 minutes until wilted.
In a bowl, whisk the eggs with salt and pepper until well blended.
Pour the egg mixture into the frying pan over the spinach.
Evenly distribute the halved cherry tomatoes and grated Parmesan over the egg mixture.
Let it cook on the stove for a few minutes until the edges start to set.
Transfer the pan to the preheated oven and bake for about 10-12 minutes until the frittata is fully set and lightly golden on top.
While the frittata is baking, toast the slices of whole-grain bread either in a toaster or on a griddle.
Remove the frittata from the oven, let it cool for a minute, and then cut into wedges.
Serve the frittata with the toasted whole-grain bread on the side. Enjoy your meal!
Calories per Serving: 350
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