Tomato, Spinach, and Cheddar Frittata
Tomato, Spinach, and Cheddar Frittata
Ingredients
- 8 large eggs
- 1/4 cup oat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 350°F. If your skillet is not oven-safe, have an oven-safe pie plate or baking dish ready to transfer the frittata mixture into.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the eggs, oat milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 3
Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften slightly.
⏱️ 4 min
- 4
Add the fresh spinach to the skillet with the tomatoes. Cook, stirring occasionally, until the spinach has wilted completely, about 2-3 minutes. Spread the vegetables evenly across the bottom of the skillet.
⏱️ 3 min
- 5
Pour the egg mixture over the vegetables in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min
- 6
Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set. If your skillet is not oven-safe, carefully transfer the mixture to your prepared oven-safe dish at this point.
⏱️ 5 min
- 7
Transfer the skillet (or baking dish) to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 15 min•🌡️ 350
- 8
Remove the frittata from the oven and let it rest for 5 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato, Spinach, and Cheddar Frittata
- 8 large eggs
- 1/4 cup oat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 350°F. If your skillet is not oven-safe, have an oven-safe pie plate or baking dish ready to transfer the frittata mixture into.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the eggs, oat milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 3
Heat the olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften slightly.
⏱️ 4 min - 4
Add the fresh spinach to the skillet with the tomatoes. Cook, stirring occasionally, until the spinach has wilted completely, about 2-3 minutes. Spread the vegetables evenly across the bottom of the skillet.
⏱️ 3 min - 5
Pour the egg mixture over the vegetables in the skillet. Sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min - 6
Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set. If your skillet is not oven-safe, carefully transfer the mixture to your prepared oven-safe dish at this point.
⏱️ 5 min - 7
Transfer the skillet (or baking dish) to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 15 min•🌡️ 350 - 8
Remove the frittata from the oven and let it rest for 5 minutes before slicing and serving.
⏱️ 5 min