Spinach and Parmesan Frittata
This egg dish is perfect for breakfast, brunch, or dinner. It's filled with fresh veggies, Parmesan cheese, and a touch of basil, and is sure to please everyone at the table.
This egg dish is perfect for breakfast, brunch, or dinner. It's filled with fresh veggies, Parmesan cheese, and a touch of basil, and is sure to please everyone at the table.
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 cloves garlic finely chopped
- 1 cup cherry tomatoes halved
- 8 large eggs
- 1/3 cup milk (i use nonfat)
- 1/4 yellow onion roughly chopped
- 3 heaping cups baby spinach roughly chopped
- 1 teaspoon red pepper flakes (or to taste)
- 1 cup parmesan cheese, grated divided
- 1/4 cup whole wheat bread crumbs
- 1 tablespoon butter cut into small pieces
- 1/2 cup fresh basil leaves
- Carbohydrate 14.8062497837735 g
- Cholesterol 853.62578125327 mg
- Fat 24.4986970689319 g
- Fiber 1.37970626948721 g
- Protein 27.8067558895771 g
- Saturated Fat 8.34103333737159 g
- Serving Size 1 1 Serving (271g)
- Sodium 405.769701932025 mg
- Sugar 13.4265435142863 g
- Trans Fat 3.73865025490933 g
- Calories 389 calories
Step-by-step
- Beat eggs and milk together.
- Heat olive oil in ovenproof skillet (I use cast iron).
- Saute onions until soft.
- Add spinach and garlic to onions, stirring for 1 minute.
- Remove from heat, then stir in the egg mixture, nutmeg, red pepper flakes, black pepper and 1/2 cup parmesan.
- Top with bread crumbs and remaining parmesan.
- Dot with butter,
- Bake in a 375 degree oven for about 25 minutes, until golden brown and set in the middle.
- Top with fresh tomatoes and basil before serving.
I woke up this morning with a craving for a hearty and satisfying breakfast. I had some fresh spinach and Parmesan cheese in the fridge, so I decided to make a frittata. This egg dish is not only delicious, but it's also packed with nutrients. It's a great way to start your day or to enjoy as a light lunch or dinner.
The frittata is made with a combination of eggs, milk, spinach, Parmesan cheese, and a touch of basil. I also added some red pepper flakes for a little bit of spice. The frittata is baked in a cast-iron skillet, which gives it a nice, golden-brown crust. Once it's cooked, you can top it with fresh tomatoes and basil for a burst of flavor. If you're looking for a quick and easy meal that's both delicious and nutritious, this spinach and Parmesan frittata is the perfect choice. It's sure to become a favorite in your household.
