Eat your greens frittata

For a flavour twist, use different peppers or other greens like arugula or kale.

by Emily Richards PH Ec.
144 cal Serves 4
Prep time 0h 5m
Cook time 0h 10m
Total time 0h 15m
Spinach and tomato egg frittata



  1. Step 1

    In an ovenproof 10 inch (25 cm) nonstick skillet, cook spinach with water that is still clinging to leaves, over medium heat stirring for about 2 minutes or until wilted. Add pepper, garlic and hot pepper flakes; stir to combine. Add oil and cook for 3 minutes or until softened.
  2. Step 2

    In a bowl, whisk together eggs, water and cheese. Pour into skillet, stirring to combine with spinach. Cook lifting edge with rubber spatula, letting runny egg go to the bottom. Let cook, until edge is starting to set.
  3. Step 3

    Place skillet about 4 inches (10 cm) under broiler for about 3 minutes or until top is set and light golden.


  • If your skillet has a plastic or wooden handle, make it ovenproof by
    wrapping the handle with foil before placing in the oven.

    Looking for a lunch idea in a snap? Cut frittata into larger squares and tuck into whole grain pita halves or roll into whole grain tortilla.

    Add more flavour by serving frittata with sodium reduced pasta sauce or salsa.

Nutritional information

Per serving: One 2.5 in (5 cm) slice

10 g
150 mg
298 mg
Total fat
10 g
Saturated fat
3 g
235 mg
4 g
1 g
2 g
Added sugars
0 g