Shrimp Frittata with Spinach and Cherry Tomatoes
A quick and high-protein shrimp frittata packed with fresh spinach and cherry tomatoes, perfect for a healthy and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
35g protein
6g carbs
17g fat
Ingredients
For 4 servings
- 400 g shrimp
- 8 eggs
- 100 g fresh spinach
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 1 onion
- 2 clove garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 180°C (356°F).
- 2
Peel and devein the shrimp, rinse under cold water, and pat dry with paper towels.
- 3
Beat the eggs in a bowl and season with salt and pepper to taste.
- 4
Heat olive oil in an oven-safe skillet over medium heat.
- 5
Finely chop the onion and garlic, add to the skillet, and sauté until fragrant.
- 6
Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes.
- 7
Halve the cherry tomatoes and add them to the skillet along with the fresh spinach, cooking until the spinach wilts.
- 8
Pour the beaten eggs evenly over the mixture in the skillet.
- 9
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the frittata is lightly golden on top.
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