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Mozzarella, Tomato & Spinach Frittatas with Salad
The Balanced Kitchen
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Prep Time
5
mins
Cook Time
20
mins
Course
Breakfast, Brunch, Light Bite
Servings
2
servings
Calories
200
kcal
Ingredients
1x
2x
3x
2
eggs
whisked
40
g
grated mozzarella
2
slices
tomato
halved to create 4 quarters
4
thin slices
red onion
1
handful
spinach
chopped
Instructions
You will need a shallow, 4 hole Yorkshire pudding baking tin for this recipe.
Preheat the oven to 180 degrees.
Whisk the egg in a bowl and add the cheese.
Place 1/4 of the onion, spinach and tomato into each of the baking tin holes.
Pour over half of the egg mixture into each of the 4 holes.
Bake in the oven for 20 minutes until risen and baked through. The frittatas will sink once cooled.
Serve with lots of fresh salad and a drizzle of balsamic vinegar or lime juice.
Nutrition
Calories:
200
kcal
Carbohydrates:
3
g
Protein:
16
g
Fat:
14
g
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