Tomato and Spinach Frittata
Nutrition per serving
| Calories | 343 kcal |
| Protein | 36 g |
| Carbs | 8.8 g |
| Fats | 17.1 g |
| Saturated Fat | 8.2 g |
| Monounsaturated Fat | 3.3 g |
| Polyunsaturated Fat | 0.6 g |
| Sugars | 5.7 g |
| Fiber | 1.8 g |
| Sodium | 544 mg |
Ingredients
| Egg White(s) | |
| Creme Fraiche | |
| Spinach | |
| Tomatoes, Red, Ripe | |
| Garlic | |
| Olive Oil |
1. Pre-heat the oven to 180 C (350F).
2. In a bowl, whisk the egg whites for 30 seconds, or until fluffy. Add the creme fraiche and a pinch of salt and pepper. Set aside.
3. Heat 1 tsp of olive oil in an ovenproof skillet over a medium heat. Add the spinach, tomatoes and garlic. Cook, stirring frequently, for about 1 minute. Pour the egg mixture into the pan and stir to combine all the ingredients. Cook for 4 minutes without stirring, then transfer the skillet into the oven and bake for 10 minutes. Serve warm or at room temperature.