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Tomato Spinach Frittata
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
4
Ingredients
1
Tablespoon
coconut oil
1/2
cup
onions
diced
1/2
cup
red pepper
diced
4
cup
spinach
chopped
8
eggs
salt & pepper to taste
1
teaspoon
Italian seasoning
2
tomatoes
sliced
Instructions
Preheat the oven to 350.
Heat the coconut oil in an oven proof frying pan.
1 Tablespoon coconut oil
Saute the onions and red peppers for 5 minutes to soften.
1/2 cup onions,
1/2 cup red pepper
Add the spinach and stir until the spinach wilts.
4 cup spinach
Mix the eggs in a bowl with salt, pepper and Italian seasoning. Stir thoroughly to break up the yolks and combine the eggs.
8 eggs,
salt & pepper to taste,
1 teaspoon Italian seasoning
Pour the eggs in the pan and shake the pan to distribute the veggies and eggs evenly.
Gently lay the tomato slices on top of the eggs and continue to cook for 3 minutes until the edges of the eggs start to look set.
2 tomatoes
Put the pan in the oven and let it bake for 15 minutes, until the eggs are cooked through and lightly brown on top.
Nutrition
Calories:
187
kcal
|
Carbohydrates:
7
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
327
mg
|
Sodium:
153
mg
|
Potassium:
509
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4393
IU
|
Vitamin C:
42
mg
|
Calcium:
99
mg
|
Iron:
3
mg
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