Brunch Egg and Spinach Frittata
ContinentalBrunchDesi eggsMedium
A light spinach frittata finished in the oven — soft, green and perfect for a slow brunch table.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 Desi eggs
- 2 cups spinach leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup grated cheese
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
Method
- Melt butter in an oven-proof pan and fry the onion and garlic until soft.
- Add the spinach and cook 2 minutes until wilted.
- Beat the eggs with salt and pepper; pour over the spinach.
- Cook on low heat for 5 minutes until the edges set, then sprinkle cheese on top.
- Bake at 180°C for 8–10 minutes until the frittata is set. Slice and serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)15 g
Fat (estimate)14 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Squeeze the wilted spinach lightly so the frittata is not watery. Food safety: bake until the eggs are fully set. Allergens: egg and milk (butter, cheese). Substitute: use palak paneer leftovers instead of fresh spinach, or add mushrooms. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).