Florentine Spinach Frittata
Tender baked eggs studded with baby spinach, sweet cherry tomatoes, and melted mozzarella, served alongside crispy skillet potatoes and mixed greens.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 3
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.99/serving
Dietary
- Vegetarian
- Pescatarian
- Gluten-Free
- Nut-Free
- High-Protein
- Low-Sugar
Tags
- bake
- sauté
- healthy
- kid-friendly
- comfort food
- rich
Ingredients
- 8 eggs (beaten)
- 0.5 cup whole milk
- 3 cup baby spinach
- 1 cup cherry tomatoes (halved)
- 1 cup shredded mozzarella cheese
- 1 pound baby Yukon gold potatoes (quartered)
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cup mixed salad greens
- 2 tablespoon balsamic vinaigrette
Instructions
- Preheat oven to 375°F. Whisk eggs, whole milk, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper in a medium bowl until thoroughly combined.
- Heat 1 tablespoon of the olive oil in a 10-inch oven-safe skillet over medium heat. Add baby spinach and cherry tomatoes, cooking for 2 minutes until spinach is wilted.
- Pour the egg mixture over the vegetables in the skillet and sprinkle shredded mozzarella cheese evenly on top.
- Transfer the skillet to the oven and bake for 16 minutes, until the eggs are completely set in the center and the cheese is melted.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add quartered baby Yukon gold potatoes, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper, sautéing for 14 minutes until golden brown and fork-tender.
- Toss mixed salad greens with balsamic vinaigrette in a serving bowl. Slice the frittata into wedges and serve with the crispy potatoes and dressed salad.
Notes
Ensure your skillet is fully oven-safe before transferring to the oven.
Nutrition (per serving)
- Calories: 552
- Protein: 31.8 g
- Carbohydrates: 36.5 g
- Fat: 32.7 g
- Fiber: 5.5 g
- Sodium: 1372 mg
- Saturated Fat: 10 g
- Sugar: 6.6 g
- Cholesterol: 474 mg