Power up With a Spinach & Tomato Frittata

Eggs are a go-to morning meal for a lot of us, but there are only so many ways you can fry and scramble eggs before they start to feela bit repetitive. Enter the frittata. It’s sort of a cross between an omelette and a quiche and it’s totally customizable. Pre workout or pre workday, post run or post running errands, frittatas bring all the nutrition you’re looking for and can be made with all of your favorite add-ins.

Here’s one of our favorite frittata recipes from Prevention:

PREP TIME: 5 minutes / COOK TIME: 10 minutes

TOTAL TIME: 15 minutes


  • 2 Tbsp olive oil, divided
  • 2 scallions, thinly sliced
  • 10 ounces fresh baby spinach or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 eggs
  • 5 egg whites
  • 1 c grape or cherry tomatoes
  • 4 slices (1 ounce each) low-salt mozzarella cheese
  • 4 slices low-sodium whole grain bread, toasted

1. HEAT 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Cook the scallions for 1 minute, stirring, or until softened.
2. TRANSFER the scallions to a large bowl. Add the spinach, eggs, and egg whites. Beat with a fork until well blended.
3. PREHEAT the broiler. Heat the remaining oil in the skillet over medium heat. Pour the mixture into the skillet and scatter the tomatoes on top. Cover the skillet and cook for 4 minutes, or until the eggs are set around the edges.
4. BROIL 5” from the heat for 4 minutes, or until the frittata is lightly browned and the center is set. Top with the cheese; cover and let stand for 1 minute to let the cheese melt. Cut into 4 wedges and serve each with 1 slice of toast.

NUTRITION (per serving) 280 calories, 17 g fat, 5 g saturated fat, 22 g protein, 15 g carbohydrates, 4 g fiber, 263 mg sodium

So if you’re looking to start the day with a high-protein breakfast, want more veggies in your diet or just want to have breakfast for dinner, the frittata is your answer.

The only question is: how will you make yours?