By MMC
In a medium bowl, crack the 3 large eggs and beat them together until yolks and whites are combined.
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Add the fresh spinach to the skillet and sauté it for 2-3 minutes or until wilted.
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes until they just begin to soften.
Pour the beaten eggs into the skillet, ensuring they cover the spinach and tomatoes evenly. Cook for 2 minutes until the edges start to set.
Sprinkle 1 tbsp of grated Parmesan cheese over the eggs. Reduce the heat to low and cover the skillet with a lid. Let it cook for about 4-5 minutes until the frittata is cooked through and the top is set.
Season the frittata with salt and black pepper to taste, then remove from heat.
Slice the frittata into wedges and serve with a small orange on the side for a refreshing finish.
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This Breakfast Gluten-Free Italian Healthy recipe is ready in 20 minutes and features large eggs, fresh spinach, cherry tomatoes, halved and other delicious ingredients. Contains 250 calories total.
In a medium bowl, crack the 3 large eggs and beat them together until yolks and whites are combined.
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Add the fresh spinach to the skillet and sauté it for 2-3 minutes or until wilted.
Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes until they just begin to soften.
Pour the beaten eggs into the skillet, ensuring they cover the spinach and tomatoes evenly. Cook for 2 minutes until the edges start to set.
Sprinkle 1 tbsp of grated Parmesan cheese over the eggs. Reduce the heat to low and cover the skillet with a lid. Let it cook for about 4-5 minutes until the frittata is cooked through and the top is set.
Season the frittata with salt and black pepper to taste, then remove from heat.
Slice the frittata into wedges and serve with a small orange on the side for a refreshing finish.
Calories per Serving: 250
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