Healthy
Spinach & Tomato Frittata
Cherry tomatoes, baby spinach, and feta come together in a quick skillet frittata finished under the broiler and served with blackberries. Each serving has 25 g protein and 10 g fiber, and it's ready in 15 minutes.
Pretty enough for a holiday brunch table but ready in just 15 minutes, this cherry tomato, spinach, and feta frittata works just as well on a busy weekday morning. The recipe makes one serving, so double or triple it in a bigger skillet when the houseguests arrive.
Ingredients:
- Cooking spray as needed
- 1/2 cup halved cherry tomatoes
- 2 cups fresh baby spinach
- 2 eggs
- 1 egg white
- 1 oz feta, crumbled
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup blackberries
Directions:
- Preheat broiler to high.
- Heat a small ovenproof skillet over medium. Coat pan with cooking spray and cook tomatoes until slightly softened, 1 minute.
- Add spinach gradually, stirring until it wilts.
- Whisk together eggs, egg white, feta, and Italian seasoning; season with salt and pepper. Pour mixture into skillet and cook until set on bottom, 3–5 minutes.
- Broil frittata until set, 2–3 minutes.
- Serve frittata with blackberries.
Nutritional Information
- Calories: 326
- Protein: 25 g
- Fiber: 10 g
- Calcium: 320 mg
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