Spinach and Parmesan Frittata
This egg dish is freshened up with fresh veggies and basil. Enjoy for breakfast, brunch or even a light dinner. Serve with a green salad or sauteed asparagus and whole grain seed bread for a complete meal.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
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vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 cloves garlic finely chopped
- 1 cup cherry tomatoes halved
- 8 large eggs
- 1/3 cup milk (i use nonfat)
- 1/4 yellow onion roughly chopped
- 3 heaping cups baby spinach roughly chopped
- 1 teaspoon red pepper flakes (or to taste)
- 1 cup parmesan cheese, grated divided
- 1/4 cup whole wheat bread crumbs
- 1 tablespoon butter cut into small pieces
- 1/2 cup fresh basil leaves
- Carbohydrate 14.8062497837735 g
- Cholesterol 853.62578125327 mg
- Fat 24.4986970689319 g
- Fiber 1.37970626948721 g
- Protein 27.8067558895771 g
- Saturated Fat 8.34103333737159 g
- Serving Size 1 1 Serving (271g)
- Sodium 405.769701932025 mg
- Sugar 13.4265435142863 g
- Trans Fat 3.73865025490933 g
- Calories 389 calories
1. Beat eggs and milk together. 2. Heat olive oil in ovenproof skillet (I use cast iron). 3. Saute onions until soft. 4. Add spinach and garlic to onions, stirring for 1 minute. 5. Remove from heat, then stir in the egg mixture, nutmeg, red pepper flakes, black pepper and 1/2 cup parmesan. 6. Top with bread crumbs and remaining parmesan. 7. Dot with butter, 8. Bake in a 375 degree oven for about 25 minutes, until golden brown and set in the middle. 9. Top with fresh tomatoes and basil before serving.
