Frittatas make terrific grab-and-go breakfasts, so wrap up the leftovers and store them in the fridge for up to a week they taste yummy cold, too!
Ingredients
- 10 large eggs
- 1 teaspoon chopped fresh oregano
- 2 tablespoons olive oil
- 4 cups baby spinach (4 ounces)
- 1 large tomato, chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup pitted kalamata olives, halved
How to Make It
- Preheat the oven to 375°F.
- In a medium bowl, whisk the eggs with the oregano until the whites and yolks are well mixed.
- In a medium ovenproof skillet, warm the oil over medium heat until shimmering. Add the spinach, tomato, salt, and pepper and cook, stirring, until the spinach is wilted and the liquid from the tomato has evaporated, 4 to 6 minutes. Stir in the olives.
- Pour the eggs over the vegetables and quickly stir to incorporate. Cook until the bottom is just set, 1 to 2 minutes. Transfer to the oven and bake until the edges brown and the center is just done (a knife inserted into the center will come out clean), 10 to 15 minutes. Remove from the oven and set aside for 5 minutes before cutting into four portions.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 314 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 5.5 g 28% |
Trans Fat 0.0 g |
Sodium 785 mg 13% |
carbohydrates 7 g 5% |
Dietary Fiber 2 g 5% |
Sugars 2 g 2% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
