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Spinach Frittata

By June 20, 2011 16 Comments
Easy Spinach Frittata Recipe

Easy Spinach Frittata Recipe

Spinach Frittata
Recipe type: Breakfast
Serves: 4 - 6
  • 1 tbs extra virgin olive oil
  • ½ cup diced onion
  • 1 lg. zucchini
  • 1 cup bunched baby spinach
  • ¼ cup sun-dried tomatoes
  • ¼ cup roasted red peppers
  • 1 lg. garlic clove minced
  • 6 eggs
  • 6 egg whites
  • ¼ cup almond milk
  • 1 tbs fresh parsley
  • 1 tbs fresh basal
  • ¾ cup goat cheese
  1. Preheat oven to 400°F.
  2. In a mixing bowl, whisk together eggs and milk. Add in chopped sun-dried tomatoes, basal and parsley. Set aside.
  3. Sauté onions and garlic in olive oil in an oven-proof, stick-free skillet, about 1 minute on medium heat. Add spinach, roasted red peppers and zucchini and cook for another minute.
  4. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath and continue cooking until approximately half the mixture is set, around 4 minutes.
  5. Sprinkle bits of goat cheese over the top, wrap the handle of the pan in foil and put the whole pan in the oven. Bake for 20 minutes, until frittata is puffy and golden. Allow to cool for several minutes.
Nutrition Information
Calories: 250 Fat: 13 Carbohydrates: 17 Protein: 16

Join the discussion 16 Comments

  • Deanna says:

    I can’t wait to make this! I love the whole recipes idea, especially since you include serving sizes and nutrition info. I hope there are a lot more to come!

  • Mia says:

    sorry, but how much milk is there to add? thank you

  • Tarb Oana says:

    Sorry, but this u can eat all at once?:O
    …6 hole eggs+6 egg whites?:O
    Isn’t that too much?

  • Trudi says:

    Since this has protein, carbs AND fat, which meal type is this to come under? 🙂

  • Corey says:

    Is this freezer friendly and if so how long can I freeze it?

  • Susan says:

    This looks like something I make often for breakfast, but it has several more yummy sounding ingredients. I can’t wait to try this! Oh, and the herb is basil, not basal 😉

  • Jutta says:

    If this recipe feeds 4 -6 & can’t or shouldn’t be reheated can you show us some us some recipes for 2 &4 to pig out since 4 – 6 is a party but not for breakfast .

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