Spinach, feta and tomato frittata
Spinach, feta and tomato frittata
Makes 4 servings | Prep: 5 min | Cook: 10 min
Ingredients
- 8 large eggs
- 1 tsp extra-virgin olive oil
- 4 cups baby spinach, chopped
- ¼ cup crumbled feta
- ½ cup chopped tomato
- ½ teaspoon dried oregano
Preparation
- Preheat oven to 400°F.
- In a large bowl, whisk eggs.
- In a medium cast-iron skillet or another oven-proof pan, warm oil over medium heat. Add spinach and cook until wilted, around 1-2 minutes. Add the egg mixture. Sprinkle with feta.
- Place skillet in the oven and bake until frittata is set; around 10 minutes.
- Remove from oven and cut into quarters. Before serving, sprinkle each frittata slice with chopped tomato and oregano.
Nutrition
Serving size: 1 slice; 1/4 of pan
Calories: 189 | total fat: 13 g | saturated fat: 5 g | sodium: 270 mg | cholesterol: 380 mg | total carbs: 3 g | fiber: 1 g | sugars: 2 g | protein: 15 g | potassium: 369 mg
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