Baked Spinach and Tomato Frittata
Fluffy baked whole-egg frittata loaded with fresh spinach, ripe tomatoes, and sweet onions, served with toasted whole wheat pita wedges.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: Middle Eastern
- Difficulty: Easy
- Cost: $2.33/serving
Dietary
- Vegetarian
- Pescatarian
- Dairy-Free
- Soy-Free
- Low-Calorie
- High-Fiber
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
Tags
- bake
- quick
- healthy
- comfort food
- budget-friendly
Ingredients
- 8 eggs (large)
- 0.25 cup unsweetened almond milk (plain)
- 5 ounce baby spinach (fresh)
- 2 Roma tomatoes (medium, diced)
- 1 yellow onion (medium, finely diced)
- 1 tablespoon olive oil (extra virgin)
- 4 whole wheat pita breads (cut into wedges and lightly toasted)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat oven to 375°F. In a medium bowl, whisk together eggs, unsweetened almond milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully blended.
- Heat olive oil in an oven-safe 10-inch non-stick skillet over medium heat. Sauté finely diced yellow onion for 3 minutes until translucent.
- Add baby spinach, diced Roma tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook for 2 minutes just until spinach begins to wilt.
- Pour the whisked egg mixture evenly over the vegetables in the skillet. Let cook undisturbed on the stovetop for 1 minute until the bottom edge begins to set.
- Transfer the skillet to the preheated oven and bake for 14 to 16 minutes, until eggs are completely puffed, golden, and center is firm to the touch with an internal temperature reaching 160°F.
- Slice into 4 equal wedges and serve alongside warm, toasted whole wheat pita wedges.
Notes
An oven-safe cast iron skillet works beautifully for creating crisp edges on the frittata.
Nutrition (per serving)
- Calories: 417
- Protein: 24.4 g
- Carbohydrates: 47.5 g
- Fat: 12.9 g
- Fiber: 10 g
- Sodium: 1016 mg
- Saturated Fat: 2.5 g
- Sugar: 5.5 g
- Cholesterol: 337 mg