Light Spinach Frittata with Salsa
Elevate your brunch game with this Light Spinach Frittata with Salsa, a wholesome and flavor-packed dish that's perfect for any time of day. This high-protein recipe combines fluffy, oven-baked eggs with tender spinach, savory Parmesan cheese, and a hint of garlic, all brought together in a single skillet. The pièce de résistance, however, is the vibrant homemade salsa: a zesty mix of cherry tomatoes, jalapeño, fresh cilantro, and lime juice that adds a refreshing kick to every bite. Quick and easy to prepare in just 35 minutes, this frittata is not only delicious but also a great way to sneak in some greens. Whether you're hosting a weekend brunch or preparing a healthy weekday meal, this light and flavorful dish is sure to impress.
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Recipe Information
Ingredients
- 6 large eggs
- 3 cups fresh spinach
- 0.25 cup milk
- 0.25 cup Parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (diced)
- 1 small jalapeno (finely chopped)
- 2 tablespoons cilantro (chopped)
- 1 tablespoon lime juice
- 0.25 teaspoon salt (for salsa)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the eggs, milk, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
Heat a medium oven-safe skillet over medium heat. Add the olive oil.
Once the oil is hot, add the finely chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
Reduce the heat to low and spread the spinach mixture evenly across the skillet.
Pour the egg mixture over the spinach, ensuring even coverage. Let it cook on the stovetop for about 2-3 minutes until the edges just begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.
While the frittata is baking, prepare the salsa. In a small mixing bowl, combine the diced cherry tomatoes, chopped jalapeno, cilantro, lime juice, and 1/4 teaspoon salt. Mix well and set it aside.
Remove the frittata from the oven and let it cool for 5 minutes before slicing into wedges.
Serve the frittata warm, topped with a spoonful of fresh salsa. Enjoy!
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.5 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1036 mg | 80% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1233 mg | 26% | |
*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.
