Spinach & tomato sheet pan frittata: Easy, delicious, healthy!
A simple and healthy spinach and tomato sheet pan frittata that is easy to prepare and perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 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 and milk until well combined.
- Add the chopped spinach, halved cherry tomatoes, salt, and pepper to the egg mixture.
- Grease a sheet pan with olive oil.
- Pour the egg mixture onto the prepared sheet pan and spread it evenly.
- If using, sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and lightly golden.
- Remove from the oven, let cool slightly, then slice and serve.
Notes
- Feel free to add other vegetables or herbs to customize your frittata.
- This dish can be made ahead of time and reheated for a quick meal.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg