Tomato Spinach Frittata
User Reviews
5.0
30 reviews
Excellent
Tomato Spinach Frittata
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A simple and flavorful recipe that's sure to be a favorite.
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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.
- Saute the onions and red peppers for 5 minutes to soften.
- Add the spinach and stir until the spinach wilts.
- Mix the eggs in a bowl with salt, pepper and Italian seasoning. Stir thoroughly to break up the yolks and combine the eggs.
- 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.
- 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 Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
327mg
(109%)
Sodium
153mg
(6%)
Potassium
509mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4393IU
(88%)
Vitamin C
42mg
(47%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 153mg | 6% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4393IU | 88% |
| Vitamin C | 42mg | 47% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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