Frittata with vegetables

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 345, total fat 29 G., saturated fats 17 G., proteins 15 G., carbohydrates 6 G., fiber 1 G., cholesterol 267 mg, sodium 417 mg, sugar 3 G.

A vegetable frittata is the quickest way to prepare a delicious and healthy breakfast or dinner. Trisha Yearwood recommends frying it in a cast iron skillet, which can be placed in the oven to lightly brown the top. It's delicious hot or cold. The cold frittata can be cut into small pieces and served as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs
0.5 cups heavy cream
1 cup grated Swiss cheese
1 cup grape tomatoes, halved lengthwise
2 tablespoons salted butter
1 small onion, finely chopped
4 cups small spinach

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Add the cheese and tomatoes and set aside.
In a medium oven-safe skillet (I use a cast iron skillet), melt the butter over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2-4 minutes.

Transfer the pan to the oven and cook until golden brown on top, about 5 minutes. Remove the frittata from the oven and transfer to a serving platter.

Categories:

recipe / Calorie content of prepared meals / Pan / Grill in the oven / Summer dishes / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / / Italian cuisine / Trisha Yearwood

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