By Caleo Carrera
Preheat the oven to 350°F (175°C).
Crack the eggs into a medium-sized bowl, add salt and black pepper, and beat them with a whisk or fork until well mixed.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the diced onions and sauté until they become translucent, about 3 minutes.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2 minutes.
Pour the beaten eggs over the spinach and onions in the skillet. Gently stir to combine the ingredients evenly.
Sprinkle the shredded cheese evenly over the top of the egg mixture.
Let the frittata cook on the stovetop until the edges begin to set, about 3-4 minutes.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is set and the top is lightly golden.
Carefully remove the skillet from the oven using oven mitts. Allow the frittata to cool slightly, then slice it into wedges and serve warm.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, diced onions and other delicious ingredients. Contains 220 calories total.
Preheat the oven to 350°F (175°C).
Crack the eggs into a medium-sized bowl, add salt and black pepper, and beat them with a whisk or fork until well mixed.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat. Add the diced onions and sauté until they become translucent, about 3 minutes.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2 minutes.
Pour the beaten eggs over the spinach and onions in the skillet. Gently stir to combine the ingredients evenly.
Sprinkle the shredded cheese evenly over the top of the egg mixture.
Let the frittata cook on the stovetop until the edges begin to set, about 3-4 minutes.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is set and the top is lightly golden.
Carefully remove the skillet from the oven using oven mitts. Allow the frittata to cool slightly, then slice it into wedges and serve warm.
Calories per Serving: 220
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