Edamame and Spinach Frittata
A quick and easy frittata packed with protein-rich edamame and fresh spinach, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
12g carbs
22g fat
Ingredients
For 4 servings
- 8 eggs
- 2 cup frozen shelled edamame
- 4 cup fresh spinach
- 1 onion
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large oven-safe skillet, heat olive oil over medium heat.
- 3
Chop the onion and add to the skillet, cooking until soft and translucent, about 3 minutes.
- 4
Add frozen edamame to the skillet and cook for an additional 2 minutes, stirring occasionally.
- 5
Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
- 6
In a bowl, whisk eggs with salt and black pepper to taste.
- 7
Pour the egg mixture over the edamame and spinach in the skillet, stirring gently to combine.
- 8
Transfer the skillet to the preheated oven and bake until the frittata is set and slightly golden on top, about 10 minutes.
- 9
Remove from the oven and let cool slightly before slicing and serving.
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