Pea and Spinach Frittata
Brighten up your breakfast or brunch table with this vibrant Pea and Spinach Frittata, a versatile and nutrient-packed dish that's as easy to make as it is delicious! Loaded with tender peas, fresh spinach, aromatic garlic, and onions, this oven-baked frittata showcases the perfect harmony of wholesome vegetables and protein-rich eggs. A touch of grated Parmesan cheese and optional fresh herbs elevate its flavor, while the one-skillet preparation ensures minimal cleanup. Perfect for meal prep or a quick dinner option, this frittata is ready in under 40 minutes and can be enjoyed warm or at room temperature. Simple, satisfying, and packed with garden-fresh flavor, this recipe promises to become a go-to in your healthy eating repertoire.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 cups parmesan cheese, grated
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cups frozen peas, thawed
- 2 cups fresh spinach, roughly chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons optional fresh herbs (parsley or basil), chopped
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the eggs, milk, and grated parmesan cheese. Add the salt and black pepper, and stir until well combined. Set aside.
Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the frozen peas and cook for 2 minutes. Then add the chopped spinach and cook for another 2-3 minutes, until the spinach has wilted.
Spread the vegetables evenly across the skillet. Pour the egg mixture over the vegetables, making sure it covers them evenly.
Cook on the stove over low heat for about 3-4 minutes, until the edges start to set.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the middle and lightly golden on top.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped fresh herbs, if desired.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1534 mg | 511% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.9 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 959 mg | 74% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2020 mg | 43% | |
*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.
