By Madison Brown
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, salt, and black pepper until the mixture is smooth and well combined.
Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced onions and sauté until they become translucent, about 3-4 minutes.
Add the chopped spinach and diced tomato to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts.
Pour the egg mixture over the vegetables in the skillet, making sure the vegetables are evenly distributed. Sprinkle the grated Parmesan cheese over the top.
Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is fully set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before slicing. Serve warm.
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This Breakfast Brunch Italian Eggs Vegetarian recipe is ready in 30 minutes and features large eggs, fresh spinach, medium tomato and other delicious ingredients. Contains 250 calories total.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, salt, and black pepper until the mixture is smooth and well combined.
Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced onions and sauté until they become translucent, about 3-4 minutes.
Add the chopped spinach and diced tomato to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts.
Pour the egg mixture over the vegetables in the skillet, making sure the vegetables are evenly distributed. Sprinkle the grated Parmesan cheese over the top.
Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is fully set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before slicing. Serve warm.
Calories per Serving: 250
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