Frittata with Cherry Tomatoes and Baby Spinach
Elevate your brunch game with this colorful and nutrient-packed Frittata with Cherry Tomatoes and Baby Spinach. Bursting with juicy cherry tomatoes, fresh baby spinach, and a hint of garlic, this oven-baked frittata delivers a perfect balance of flavor and texture. Whisked eggs and creamy whole milk create a fluffy base, while a sprinkle of grated Parmesan cheese adds a deliciously savory finish. Quick and easy, this one-skillet recipe goes from stovetop to oven in just 30 minutes, making it an ideal choice for busy mornings or a light dinner. Garnished with aromatic fresh basil, this frittata is as visually stunning as it is satisfying. Perfect for meal prep or serving to guests, it’s a protein-packed dish that’s both wholesome and elegant.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 cups cherry tomatoes, halved
- 2 cups baby spinach, fresh
- 0.25 cups grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they begin to soften.
Stir in the fresh baby spinach and cook for an additional 2-3 minutes, or until wilted.
Evenly distribute the vegetables across the bottom of the skillet, then pour the egg mixture over the top. Tilt the skillet slightly if needed to ensure the eggs spread evenly.
Sprinkle the grated Parmesan cheese evenly over the egg mixture.
Cook on the stovetop over medium heat for 3-4 minutes, or until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
Remove the frittata from the oven and let it cool for 5 minutes. Garnish with chopped fresh basil before slicing and serving. Enjoy!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1515 mg | 505% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 623 mg | 48% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
