Mozzarella, Tomato & Spinach Frittatas with Salad

by | Breakfasts, Light Bites, Meals in under 30 mins, Meals under 500 cals, Spring, Vegetarian

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A way to cook eggs when you have a little more time – oven baked in a baking tin with red onion, tomato, spinach and mozzarella cheese.  Serve with lots of fresh salad for lunch.

Mozzarella, Tomato & Spinach Frittatas with Salad

The Balanced Kitchen
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Light Bite
Servings 2 servings
Calories 200 kcal

Ingredients
  

  • 2 eggs whisked
  • 40 g grated mozzarella
  • 2 slices tomato halved to create 4 quarters
  • 4 thin slices red onion
  • 1 handful spinach chopped

Instructions
 

  • You will need a shallow, 4 hole Yorkshire pudding baking tin for this recipe.
  • Preheat the oven to 180 degrees.
  • Whisk the egg in a bowl and add the cheese.
  • Place 1/4 of the onion, spinach and tomato into each of the baking tin holes.
  • Pour over half of the egg mixture into each of the 4 holes.
  • Bake in the oven for 20 minutes until risen and baked through. The frittatas will sink once cooled.
  • Serve with lots of fresh salad and a drizzle of balsamic vinegar or lime juice.

Nutrition

Calories: 200kcalCarbohydrates: 3gProtein: 16gFat: 14g
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