Description

Savor the vibrant flavors of this Sheet Pan Spinach & Tomato Frittata, ideal for breakfast or brunch. Fluffy eggs unite with fresh spinach, sweet cherry tomatoes, and a sprinkle of cheese to create a dish that’s not only delicious but visually stunning. This quick-to-prepare frittata is versatile enough to customize with your favorite veggies, making it perfect for lazy weekends or surprise guests.

Ingredients

Scale

8 large eggs
2 cups fresh spinach
1 cup cherry tomatoes, halved
1 medium onion, diced
1 cup shredded cheese (feta or mozzarella)
2 tsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Spray a sheet pan with nonstick cooking spray.
In a skillet over medium heat, sauté the diced onion in olive oil for about 5 minutes until translucent. Add spinach and cook until wilted.
In a bowl, whisk together eggs, salt, and pepper until well blended.
Mix the sautéed vegetables and cherry tomatoes into the egg mixture, stirring gently.
Pour the mixture into the prepared sheet pan and top with shredded cheese.
Bake for 20-25 minutes until puffed and golden brown; check doneness by inserting a toothpick.

Nutrition

Serving Size: 1 slice (100g)
Calories: 210
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 14g
Cholesterol: 370mg

Keywords: - Substitute spinach with kale for a different flavor profile or add bell peppers and mushrooms to enhance taste. - For a lighter option, use egg whites instead of whole eggs. - Leftovers can be stored in an airtight container in the fridge for up to three days.