Herb-Spiced Spinach Tomato Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Spinach Tomato Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Spinach Tomato Frittata

This versatile frittata boasts a medley of fresh spinach and juicy tomatoes, uplifted by aromatic herbs and spices. Perfectly balanced with protein-rich eggs and a tangy touch of feta, it offers a satisfying dish ideal for any meal time.

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NUTRITION

271kcal
Protein
12.1g
Fat
22.4g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 cups Fresh Spinach

1 medium Tomato

1/4 cup Feta Cheese (reduced fat)

1 tablespoon Olive Oil

1 tablespoon Mixed Herbs (Parsley, Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if finishing the frittata in the oven, or prepare a large non-stick skillet for stovetop cooking.

  • 2

    In a bowl, whisk the eggs and season with salt, pepper, and mixed herbs.

  • 3

    Heat the olive oil in the skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.

  • 4

    Chop the tomato into chunks and add to the skillet, cooking for an additional minute.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Sprinkle the feta cheese evenly on top.

  • 6

    For stovetop method, reduce heat to low, cover, and cook until the eggs are set, about 8-10 minutes. Alternatively, transfer the skillet to the preheated oven and bake for 10-12 minutes until fully set.

  • 7

    Remove from heat, let it cool slightly, and slice into wedges. Serve warm.

Herb-Spiced Spinach Tomato Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Spinach Tomato Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Spinach Tomato Frittata

This versatile frittata boasts a medley of fresh spinach and juicy tomatoes, uplifted by aromatic herbs and spices. Perfectly balanced with protein-rich eggs and a tangy touch of feta, it offers a satisfying dish ideal for any meal time.

NUTRITION

271kcal
Protein
12.1g
Fat
22.4g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 cups Fresh Spinach

1 medium Tomato

1/4 cup Feta Cheese (reduced fat)

1 tablespoon Olive Oil

1 tablespoon Mixed Herbs (Parsley, Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if finishing the frittata in the oven, or prepare a large non-stick skillet for stovetop cooking.

  • 2

    In a bowl, whisk the eggs and season with salt, pepper, and mixed herbs.

  • 3

    Heat the olive oil in the skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.

  • 4

    Chop the tomato into chunks and add to the skillet, cooking for an additional minute.

  • 5

    Pour the egg mixture over the vegetables in the skillet. Sprinkle the feta cheese evenly on top.

  • 6

    For stovetop method, reduce heat to low, cover, and cook until the eggs are set, about 8-10 minutes. Alternatively, transfer the skillet to the preheated oven and bake for 10-12 minutes until fully set.

  • 7

    Remove from heat, let it cool slightly, and slice into wedges. Serve warm.