A way to cook eggs when you have a little more time – oven baked in a baking tin with red onion, tomato, spinach and mozzarella cheese.  Serve with lots of fresh salad for lunch.

Mozzarella, Tomato & Spinach Frittatas with Salad

Course: Breakfast, Brunch, Light Bite
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 200 kcal
Author: Joanne


  • 2 eggs whisked
  • 40 g grated mozzarella
  • 2 slices tomato halved to create 4 quarters
  • 4 thin slices red onion
  • 1 handful spinach chopped


  1. You will need a shallow, 4 hole Yorkshire pudding baking tin for this recipe.

  2. Preheat the oven to 180 degrees.

  3. Whisk the egg in a bowl and add the cheese.

  4. Place 1/4 of the onion, spinach and tomato into each of the baking tin holes.

  5. Pour over half of the egg mixture into each of the 4 holes.

  6. Bake in the oven for 20 minutes until risen and baked through. The frittatas will sink once cooled.

  7. Serve with lots of fresh salad and a drizzle of balsamic vinegar or lime juice.

Nutrition Facts
Mozzarella, Tomato & Spinach Frittatas with Salad
Amount Per Serving
Calories 200 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 3g1%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
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