ItalyEggsBreakfastHigh proteinVegetarian

Spinach Tomato Frittata

Name: Spinach Tomato Frittata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italy
Ingredients: 3 large eggs; 2 tbsp milk; 1/2 cup fresh spinach, roughly chopped; 1/4 cup cherry tomatoes, halved; 2 tbsp feta cheese, crumbled; 1 tbsp olive oil; 1/4 tsp dried oregano; salt and black pepper, to taste

A one-pan frittata with spinach, cherry tomatoes and feta, finished under the broiler. 23 g of protein and on the table in 15 minutes.

prep: 5 min
cook: 10 min
total: 15 min
serves: 1
level: easy

A frittata is the fastest way to turn a few eggs and whatever vegetables you have into a real meal. This one pairs spinach and cherry tomatoes with salty feta and packs 23 g of protein per serving.

It works for breakfast, lunch or dinner. The one rule: pull it off the stovetop while the center is still slightly runny. The broiler finishes the job.

method

Whisk the eggs, milk, salt and pepper in a bowl.
Heat the olive oil in a small oven-safe skillet over medium heat.
Add the spinach and cook until slightly wilted, about 30 seconds.
Add the tomatoes and cook for another 30 seconds.
Pour in the egg mixture and sprinkle the feta and oregano over the top.
Cook until the edges are set but the center is still slightly runny, about 3 to 4 minutes.
Slide the skillet under the broiler for 2 minutes, until the top is golden and the center is set.

chef's tips

Use an oven-safe skillet. A plastic handle and a broiler do not mix.
Don’t overcook it on the stovetop. The broiler sets the center, and a dry frittata is a sad one.
The handle comes out of the oven burning hot. Drape a towel over it as a reminder.