Tomato and Spinach Frittata
Nutrition per serving
Calories | 178 kcal |
Protein | 14.8 g |
Carbs | 4.7 g |
Fats | 10.8 g |
Saturated Fat | 4.4 g |
Monounsaturated Fat | 3.3 g |
Polyunsaturated Fat | 0.5 g |
Sugars | 3 g |
Fiber | 1.1 g |
Sodium | 222 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.