By Shona Bonewit
Preheat your oven to 350°F (175°C).
In a large bowl, crack the 4 eggs and whisk them together with the 1/2 cup of milk until well blended.
Add the salt (1/4 teaspoon) and black pepper (1/8 teaspoon) to the egg mixture and stir well.
Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat.
Add the 1 cup of spinach to the skillet and sauté for 2-3 minutes until it starts to wilt.
Add the 1/2 cup of diced tomatoes to the skillet and continue to cook for another 2 minutes, allowing some of the liquid to evaporate.
Pour the egg mixture over the spinach and tomatoes in the skillet, and gently shake the pan to distribute evenly.
Sprinkle the 1/4 cup of grated Parmesan cheese evenly over the top of the egg mixture.
Place the skillet in the preheated oven and bake for 15 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing and serving.
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This Breakfast Italian Vegetarian recipe is ready in 25 minutes and features eggs, milk, spinach and other delicious ingredients. Contains 220 calories total.
Preheat your oven to 350°F (175°C).
In a large bowl, crack the 4 eggs and whisk them together with the 1/2 cup of milk until well blended.
Add the salt (1/4 teaspoon) and black pepper (1/8 teaspoon) to the egg mixture and stir well.
Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat.
Add the 1 cup of spinach to the skillet and sauté for 2-3 minutes until it starts to wilt.
Add the 1/2 cup of diced tomatoes to the skillet and continue to cook for another 2 minutes, allowing some of the liquid to evaporate.
Pour the egg mixture over the spinach and tomatoes in the skillet, and gently shake the pan to distribute evenly.
Sprinkle the 1/4 cup of grated Parmesan cheese evenly over the top of the egg mixture.
Place the skillet in the preheated oven and bake for 15 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing and serving.
Calories per Serving: 220
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