Frittata Recipe: Sheet Pan Spinach & Tomato
Experience the delightful fusion of flavors in this Sheet Pan Frittata with Spinach and Tomato. Perfect for brunch or a quick weekday breakfast, this vibrant dish combines fluffy eggs, fresh spinach, and juicy cherry tomatoes for a visually stunning and satisfying meal. Easy to prepare and customizable, it’s your go-to recipe when you need something delicious and fulfilling without the fuss.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 2 cups fresh spinach (60g)
- 1 cup cherry tomatoes, halved (150g)
- 1 medium onion, finely chopped
- ½ cup crumbled feta cheese (75g)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a large sheet pan with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté chopped onion until translucent, then add spinach until wilted.
- In a bowl, whisk together eggs, salt, and pepper until frothy.
- Combine sautéed vegetables, halved cherry tomatoes, and feta into the egg mixture. Stir gently.
- Pour the mixture into the prepared sheet pan evenly. Bake for 20-25 minutes until set in the center.
- Allow to cool slightly before slicing into squares or wedges. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 square (93g)
- Calories: 165
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg