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Spinach, Tomato and Pesto Egg Fritatta

Course Breakfast
Keyword eggs, fritatta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 166 kcal

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

  1. Set oven to 400 F

  2. Line a baking pan with parchment paper and drizzle with olive oil.

  3. Toss in your handful of spinach, then crack the eggs over top and spread out evenly.

  4. Add the cherry tomatos and pesto on top.

  5. Stir ingredients around until everything is evenly dispersed.

  6. Sprinkle with feta cheese, salt and pepper.

  7. Bake for 15-20 minutes or until eggs are cooked through.

  8. Serve with avocado, or fresh fruit.

Recipe Notes

Makes 4 servings

Per Serving:

  • Calories: 166.5 kcal

  • Protein: 11.6 g

  • Fat: 12.3 g

  • Carbohydrates: 3.3 g

  • Fiber: 0.7 g