By MMC
Preheat your oven to 350°F (175°C).
Heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat.
Add the fresh spinach to the skillet and sauté for about 2 minutes, until wilted.
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes, until they start to soften.
In a mixing bowl, whisk together the eggs, 1 tablespoon of grated Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Pour the egg mixture over the sautéed spinach and tomatoes in the skillet. Stir gently to distribute the vegetables evenly.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the eggs are set and the top is lightly golden.
Remove from the oven and let it cool for a minute before slicing into wedges.
Serve the frittata warm, with a small orange on the side.
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This Breakfast Brunch Gluten-Free Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, cherry tomatoes and other delicious ingredients. Contains 275 calories total.
Preheat your oven to 350°F (175°C).
Heat 1 teaspoon of olive oil in an oven-safe skillet over medium heat.
Add the fresh spinach to the skillet and sauté for about 2 minutes, until wilted.
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes, until they start to soften.
In a mixing bowl, whisk together the eggs, 1 tablespoon of grated Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Pour the egg mixture over the sautéed spinach and tomatoes in the skillet. Stir gently to distribute the vegetables evenly.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the eggs are set and the top is lightly golden.
Remove from the oven and let it cool for a minute before slicing into wedges.
Serve the frittata warm, with a small orange on the side.
Calories per Serving: 275
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