The One-Dish Wonder: Spinach, Tomato & Pesto Egg Frittata for a Stress-Free Morning
If your mornings are anything like mine—fast-paced, slightly chaotic, and powered by coffee—you know the struggle of trying to make healthy choices without sacrificing time or sanity. That’s why I love a good make-ahead breakfast, and this Spinach, Tomato & Pesto Egg Frittata is one of my go-to favorites. It’s light, nutrient-packed, and—most importantly—ready when you are.
Why You’ll Love This Frittata
This one-dish frittata is as simple as it is satisfying. It’s filled with fresh baby spinach, juicy cherry tomatoes, and fluffy eggs (or use egg whites to make it fewer calories), making it a powerhouse of lean protein, antioxidants, and fiber. The best part? You can prep it once and enjoy it all week.
Gone are the days of skipping breakfast or grabbing something less-than-ideal on the go. With this frittata in the fridge, all you have to do is heat a slice, pair it with a piece of whole grain toast or some avocado, and you’re out the door feeling nourished and energized.
Lighter, Leaner, Just as Delicious
If you’re looking to keep your calories in check—especially if you’re focused on body composition goals like reducing body fat or building lean muscle—this recipe is easy to adjust. By using egg whites instead of whole eggs, you’re still getting a great source of protein, without the added fat or calories. Of course, if you love the richness of whole eggs, you can do a half-and-half version for balance. It’s totally customizable!
Quick Tips for the Busy Woman on the Move
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Meal prep friendly: Bake it on Sunday and store slices in the fridge.
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Microwave magic: Heats up beautifully in under a minute with no weird texture.
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Endless options: Add in extras like mushrooms, bell peppers, or green onions for variety.
Here’s How to Make It:

Spinach, Tomato and Pesto Egg Fritatta
Ingredients
- 6 eggs Or 3/4 cup liquid egg white from a carton
- 1 handful fresh baby spinach
- 10 cherry tomato, sliced in half
- 1 tbsp pesto
- 1/3 cup feta cheese, crumbled
- salt & pepper to taste
- drizzle olive oil
Instructions
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Set oven to 400 F
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Line a baking pan with parchment paper and drizzle with olive oil.
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Toss in your handful of spinach, then crack the eggs over top and spread out evenly.
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Add the cherry tomatos and pesto on top.
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Stir ingredients around until everything is evenly dispersed.
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Sprinkle with feta cheese, salt and pepper.
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Bake for 15-20 minutes or until eggs are cooked through.
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Serve with avocado, or fresh fruit.
Recipe Notes
Makes 4 servings
Per Serving:
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Calories: 166.5 kcal
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Protein: 11.6 g
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Fat: 12.3 g
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Carbohydrates: 3.3 g
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Fiber: 0.7 g
Your Morning Just Got a Whole Lot Easier
Imagine waking up, grabbing a warm slice of your homemade frittata, and sipping your morning coffee while your body thanks you for starting the day with something nourishing. No guesswork. No dishes. No drive-thru.