Créé avec l’IA
Spinach and Tomato Frittata
30 min 203 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs8 items
- fresh spinach2 cups
- diced tomatoes1 cup
- grated Parmesan cheese1/4 cup
- olive oil1 tablespoon
- Saltto taste
- Pepperto taste
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, whisk the 8 large eggs until well beaten.
- 3
Stir in the 1/4 cup of grated Parmesan cheese into the eggs, and season with salt and pepper to taste.
- 4
Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat.
- 5
Add the 2 cups of fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.
- 6
Add the 1 cup of diced tomatoes to the skillet with the spinach and stir to combine.
- 7
Pour the egg mixture over the spinach and tomatoes in the skillet, making sure the ingredients are evenly distributed.
- 8
Cook without stirring for about 2-3 minutes until the eggs start to set at the edges.
- 9
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
