Spinach, Grape Tomato, and Cheddar Frittata
Serve for breakfast, brunch or as light dinner with a salad.
Make This Recipe
Ingredients
- 2 tablespoons olive oil
- 6 ounces baby spinach
- 1 cup grape tomatoes, sliced in half
- 8 Eggland's Best eggs (large)
- 1/2 cup shredded cheddar cheese
- salt & pepper to taste
- 1/4 cup milk
Preparation
Preheat oven to 350 F.
Whisk eggs and milk together until smooth.
Heat cast iron or oven-safe skillet over medium-high heat. Add olive oil and saute spinach until wilted and then add half of the grape tomatoes.
Pour eggs slowly into pan.
Sprinkle cheese over eggs and spread remaining grape tomatoes evenly over the egg mixture.
Season with salt and pepper.
Place skillet to oven and bake for 20-30 minutes or until eggs are cooked through and golden brown.
Remove skillet from oven and let rest for a few minutes.
Cut into wedges and serve warm.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 174 |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Cholesterol | 244 mg |
| Sodium | 245 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Protein | 11 g |