Vegetable Frittata
Vegetable Frittata is an Italian recipe of medium difficulty, ready in about 30 minutes and enough for 4 servings. The main ingredients are eggs, baby spinach and cherry tomatoes. The cooking is mostly baking. It is vegetarian and gluten-free. It is on the lighter side, at about 310 calories and 20 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 8eggs
- 100 gbaby spinach
- 150 gcherry tomatoes
- 1red onion
- 80 gfeta cheese
- 2 tbspolive oil
- 60 mlheavy cream
- 1 pinchsalt
- 1 pinchblack pepper
Instructions
- Preheat oven to 190C (375F). Heat Olive oil in an oven-safe skillet over medium heat. Slice the Red onion and halve the Cherry tomatoes.
- Saut the Red onion for 3 minutes, then add Baby spinach and cook until wilted, about 2 minutes.
- Whisk the Eggs with Heavy cream, Salt, and Black pepper. Pour over the vegetables in the skillet.
- Arrange Cherry tomatoes on top and crumble Feta cheese over the surface.
- Cook on the stovetop for 2 minutes until edges begin to set, then transfer to the oven and bake for 12-15 minutes until puffed and golden. Let rest 5 minutes before slicing.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 20 g
- Fat
- 22 g
- Carbs
- 8 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Diet: vegetarian, gluten-free
- In cookbook: Breakfast & Brunch
