Sheet Pan Spinach Tomato Frittata: Your Quick, Healthy Meal!
A quick and healthy sheet pan frittata packed with spinach and tomatoes, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup milk
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the chopped spinach and halved cherry tomatoes.
- Grease a sheet pan with olive oil.
- Pour the egg mixture onto the sheet pan and sprinkle cheese on top if using.
- Bake for 20-25 minutes or until the frittata is set and lightly golden.
- Let it cool slightly before slicing and serving.
Notes
- Feel free to add other vegetables or herbs as desired.
- This frittata can be stored in the refrigerator for up to 3 days.
- Great for meal prep; can be reheated in the microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg