By MMC
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, crack the eggs and beat them well with a whisk or fork. Add a pinch of salt and pepper.
Heat 1 tsp olive oil in an oven-safe non-stick skillet over medium heat. Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.
Add the halved cherry tomatoes to the skillet and cook for an additional 1 minute, just until they begin to soften.
Pour the beaten eggs over the spinach and tomatoes in the skillet. Stir gently to combine and cook for about 2 minutes, or until the edges start to set.
Sprinkle the grated Parmesan evenly over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the frittata is fully set and slightly puffed.
Once cooked, let the frittata cool for a minute, then use a spatula to carefully slide it out of the skillet and onto a cutting board.
Cut the frittata into wedges. Serve warm, with the small orange peeled and segmented on the side.
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This Breakfast Brunch Gluten-Free Italian 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-sized bowl, crack the eggs and beat them well with a whisk or fork. Add a pinch of salt and pepper.
Heat 1 tsp olive oil in an oven-safe non-stick skillet over medium heat. Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.
Add the halved cherry tomatoes to the skillet and cook for an additional 1 minute, just until they begin to soften.
Pour the beaten eggs over the spinach and tomatoes in the skillet. Stir gently to combine and cook for about 2 minutes, or until the edges start to set.
Sprinkle the grated Parmesan evenly over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the frittata is fully set and slightly puffed.
Once cooked, let the frittata cool for a minute, then use a spatula to carefully slide it out of the skillet and onto a cutting board.
Cut the frittata into wedges. Serve warm, with the small orange peeled and segmented on the side.
Calories per Serving: 250
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