Spinach, Tomato & Cheese Frittata

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

8 Eggs

1/3 cup Whole Milk

1 Onion (chopped)

3 Garlic Cloves (minced)

1 cup Spinach (fresh)

1 cup Cherry Tomatoes (halved)

1 cup Pecorino Romano Cheese (grated)

1 Tbsp Olive Oil

1 tsp Italian Seasoning

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Cayenne Pepper (ground)

Directions

Preheat oven to 350 degrees.

Whisk the eggs until well combined.

Mix in the milk and spices, and set aside.

Heat the olive oil in a cast iron skillet over medium low heat. Add the onion and saute for 3-4 minutes until soft and translucent.

Add the spinach, tomato, and garlic. Cook for 2 minutes or until the spinach wilts and you can smell the garlic.

Sprinkle the cheese evenly over the vegetables and let sit until slightly melted.

Add the egg mixture. Tilt the pan as needed to ensure that all of the vegetables are covered.

Place in oven and cook for 20 minutes, or until the middle has set and the edges are golden brown.

Broil for 1-2 minutes to brown the top (optional).

Let sit for 5 minutes prior to serving.

Nutrition

• Serving Size: 4
• Calories: 291 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 355 mg
• Sodium: 736 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 21 g