By MMC
Preheat your oven to 350°F (175°C).
In a medium bowl, crack the 3 large eggs and whisk them until frothy. Season with a pinch of salt and pepper.
Heat 1 tsp of olive oil in an oven-safe non-stick skillet over medium heat.
Add the 1 cup of fresh spinach to the skillet and sauté until wilted, which should take about 2 minutes.
Add the 6 halved cherry tomatoes to the skillet and cook for another minute until slightly softened.
Pour the whisked eggs over the spinach and tomatoes in the skillet. Cook for about 2 minutes until the edges start to set.
Sprinkle 1 tbsp of grated Parmesan evenly over the top of the eggs.
Transfer the skillet to the oven and bake for 8-10 minutes or until the frittata is fully cooked and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for a minute before slicing.
Serve the frittata warm, accompanied by a small orange on the side.
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This Breakfast Gluten-Free Italian Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, cherry tomatoes, halved and other delicious ingredients. Contains 250 calories total.
Preheat your oven to 350°F (175°C).
In a medium bowl, crack the 3 large eggs and whisk them until frothy. Season with a pinch of salt and pepper.
Heat 1 tsp of olive oil in an oven-safe non-stick skillet over medium heat.
Add the 1 cup of fresh spinach to the skillet and sauté until wilted, which should take about 2 minutes.
Add the 6 halved cherry tomatoes to the skillet and cook for another minute until slightly softened.
Pour the whisked eggs over the spinach and tomatoes in the skillet. Cook for about 2 minutes until the edges start to set.
Sprinkle 1 tbsp of grated Parmesan evenly over the top of the eggs.
Transfer the skillet to the oven and bake for 8-10 minutes or until the frittata is fully cooked and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for a minute before slicing.
Serve the frittata warm, accompanied by a small orange on the side.
Calories per Serving: 250
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