By Krista McCabe
Preheat your oven to 375°F (190°C).
In a large bowl, crack the 6 eggs and beat them well. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper. Mix until everything is combined.
Heat 1 tbsp olive oil in an ovenproof skillet over medium heat. Add the chopped baby spinach and sauté for about 2 minutes until wilted.
Add the diced medium tomato to the skillet and cook for another 2 minutes until the tomatoes begin to soften.
Pour the egg mixture into the skillet over the spinach and tomatoes. Stir gently to distribute the ingredients evenly.
Reduce the heat to low and cook for 5 minutes without stirring, allowing the eggs to set around the edges.
Transfer the skillet to the preheated oven and bake for about 6-8 minutes, or until the frittata is fully set and slightly golden on top.
While the frittata is baking, toast the 3 slices of whole-grain bread.
Once the frittata is done, remove it from the oven. Let it cool slightly before slicing into wedges.
Serve the frittata warm with a side of whole-grain toast.
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This Breakfast Brunch Italian Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, medium tomato and other delicious ingredients. Contains 360 calories total.
Preheat your oven to 375°F (190°C).
In a large bowl, crack the 6 eggs and beat them well. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp pepper. Mix until everything is combined.
Heat 1 tbsp olive oil in an ovenproof skillet over medium heat. Add the chopped baby spinach and sauté for about 2 minutes until wilted.
Add the diced medium tomato to the skillet and cook for another 2 minutes until the tomatoes begin to soften.
Pour the egg mixture into the skillet over the spinach and tomatoes. Stir gently to distribute the ingredients evenly.
Reduce the heat to low and cook for 5 minutes without stirring, allowing the eggs to set around the edges.
Transfer the skillet to the preheated oven and bake for about 6-8 minutes, or until the frittata is fully set and slightly golden on top.
While the frittata is baking, toast the 3 slices of whole-grain bread.
Once the frittata is done, remove it from the oven. Let it cool slightly before slicing into wedges.
Serve the frittata warm with a side of whole-grain toast.
Calories per Serving: 360
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