| 3 cups | Spinach, raw | |
| ¼ cup 2⅜ tsp | Spring Onions, Scallions, Green Onions, chopped | |
| 6 (ea. 1.76 oz) | Egg, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 1 tsp | Butter, unsalted | |
| ¼ cup | Cheddar, cheese, shredded | |
| 1 lb | altogether (view nutrition facts) |
Preparation
- Serving size:2.67 oz (calculated)Notes: 1/6 frittata, 1 egg worth
- Chop the spinach and slice the spring onion.
- Whisk 6 eggs and add the spinach and spring onions.
- Season with salt and pepper.
- In a large, oven-safe pan melt the butter over medium heat.
- Add the egg and vegetable mixture and cook for about 6 minutes.
- Sprinkle with the grated cheddar.
- Broil until the egg has fully set and the cheese has melted and starts to brown, about 3 minutes. Alternatively, cook in the oven at 400 F or 205 C.
- Cut into slices and enjoy.
- Store in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. For best results, thaw the frittata overnight in the fridge. Reheat in the microwave or oven.
Meal Prep Tip
- Calorie count101 kcal
- % of calories by macros
Fat 63.4 % 64 kcal 7 g Net Carbs 4.0 % 4 kcal 0.9 g Dietary Fiber 1.0 % 1 kcal 0.5 g Protein 31.7 % 32 kcal 7.9 g - Approx. WW SmartPoints™1.0
- Cholesterol 192.3 mg
- Sodium 139 mg
- Fat 7 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Carbohydrates 1.4 g
- Dietary Fiber 0.5 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 7.9 g
- Calcium 80.1 mg
- Iron 1.4 mg
- Magnesium 20.1 mg
- Potassium 170.3 mg
- Zinc 0.9 mg
- Vitamin A (Retinol Equivalents) 173.6 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 5.1 mg
- Folate 57 mcg
- Folic Acid 0 mcg