Go Back
–+ servings
Top down view of the finished Smoked Haddock and Spinach Frittata with one slice removed and placed next to a white cloth napkin
Print

Spinach Frittata

This quick and easy spinach frittata is perfect for weekday breakfast and weekend brunches.
Course Breakfast, Brunch
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 109kcal
Author Bintu Hardy

Ingredients

  • 8 eggs
  • 2 tablespoons cream
  • salt
  • black pepper ground
  • 14 cherry tomatoes quartered
  • 3/4 cup (100g) spinach chopped
  • 1 teaspoon vegetable oil

Instructions

  • Break eggs in a large bowl and mix.
  • Mix in the rest of the ingredients.
  • Pour the frittata mixture into a cast iron skillet and allow to cook on medium heat until the frittata starts to set.
  • Then transfer the cast iron skillet to the grill and cook top of the frittata until it is set on top and slightly golden.

Notes

  • Opt for a non-stick or well-seasoned cast iron skillet to prevent sticking.
  • To check if it's done, insert a knife or toothpick in the center; it should come out mostly clean.
  • Allow the frittata to rest briefly before slicing for easier cutting and shape retention.
  • Weight Watchers Points: There are 4 Freestyle Points in one serving of Spinach Frittata.

Nutrition

Calories: 109kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 92mg | Potassium: 193mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 936IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg