Vegetable Frittata

This vegetable frittata is the easiest way to turn a handful of veggies and two eggs into a satisfying breakfast. It goes from stovetop to oven in minutes and comes out fluffy, golden, and full of color. If quick egg breakfasts like our Hot Breakfast Sandwiches with Egg or Warm Breakfast Tortilla Roll with Tuna and Eggs are your thing, you will love this one too.

Ingredients

• 2 eggs
• 1/2 onion
• 1/2 tomato
• 1/2 tsp oil, for frying
• 1 handful fresh spinach (or 70-80 g frozen)
• 1/2 tsp Italian herb seasoning
• Salt and pepper, to taste

Instructions

1. Saute the onion and spinach in the oil until wilted.
2. Add the tomato and pour over the beaten eggs seasoned with herbs, salt, and pepper.
3. Bake at 180C (350F) for 10-15 minutes until the eggs are set.
4. Serve with bread or crispbread.

Tips

• Wilt the spinach well and squeeze out any excess moisture so the eggs set properly.
• Beat the eggs just until combined — over-beating makes the frittata tough rather than fluffy.
• Swap in whatever vegetables you have — bell peppers, mushrooms, and zucchini all work beautifully. Green lovers should also try our Spinach Protein Pancakes, and find more egg breakfast ideas on seriouseats.com.

Nutrition: per 100 g: 49 kcal, protein 5 g, fat 2 g, carbs 6 g. Values are estimates; see usda.gov for official reference data.