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Top view of Spinach Frittata with Sun-Dried Tomatoes in a Grey Cast Iron Skillet Pan

Spinach Frittata with Sun-Dried Tomatoes

This Spinach Frittata is an easy low carb recipe perfect for a spring breakfast, brunch or dinner. It's gluten free and made with spinach, broccoli, sun-dried tomatoes and goat cheese.

Course Breakfast
Cuisine American
Keyword frittata recipe, low carb breakfast, vegetarian breakfast recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 servings
Calories 243 kcal

Ingredients

  • 1 Tablespoon olive oil or butter
  • 1/4 onion diced
  • 1/2 cup canned or jarred sun-dried tomatoes , drained
  • 1/3 cup chopped broccoli florets
  • Himalayan pink salt and black pepper , to taste
  • 8 large eggs
  • 2 cups baby spinach
  • 1/4 cup heavy cream OR almond milk for paleo / Whole30
  • 1/2 teaspoon garlic powder
  • 4 ounces feta , optional leave out for paleo / Whole30

Instructions

  1. Preheat oven to 400 F degrees with the rack in the middle position.
  2. In a 10″ nonstick skillet over medium heat, heat the oil or butter and add the onions, broccoli and sun-dried tomatoes. Cook for 2-3 minutes, until just becoming tender. Season with a pinch of salt and pepper.

  3. Meanwhile, whisk the eggs with cream and season with additional salt and pepper. Stir in the garlic powder and spinach. Pour the eggs into the same pan, and top with crumbled goat cheese.

  4. Transfer the pan to the oven and cook until the the frittata is just set, about 15-18 minutes.
  5. Cut into wedges and serve warm.
Nutrition Facts
Spinach Frittata with Sun-Dried Tomatoes
Amount Per Serving (1 serving)
Calories 243 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.