A frittata is an Italian dish made with beaten fried eggs customized with any toppings you please. They are a great way to sneak in numerous veggies while also adding to the requirement of protein making it the perfect balanced breakfast.
Since eggs are the main component of this dish, let’s dive deeper into the nutritional benefits this protein powerhouse can do for you. Eggs area very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron, and copper.
1/2 cup grated cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg (optional)
6 ounces fresh spinach, torn in pieces
5 cherry tomatoes, sliced
Beat eggs in a bowl. Add the garlic powder, basil, salt, pepper,and nutmeg; mix well. Set aside.
Spray a 9 or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot.
Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice. Watch carefully to prevent burning.
Add the egg mixture to the pan and cook for 3-5 minutes (without stirring) on the stovetop until eggs start to set.
Spread the tomato slices evenly over the egg/spinach mixture and top with cheese.
Cook in pre-heated 350 oven for 20-30 minutes or until eggs are set.
Cut into wedges and serve warm.