Easy Spinach Tomato Frittata {Menu Plan Monday}

Recently I found this yummy frittata recipe through Pinterest.  It’s easy, delicious, and nutritious.  I’ve tweaked it quite a bit so I’ll share my version with you.

IMG_2892

Easy Spinach-Tomato Frittata

  • 8  eggs
  • 2/3 cup marinara sauce (I use Delallo)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup frozen, pre-chopped onion
  • 2 tbsp olive oil
  • 2 tsp. pre-minced garlic (4 cloves fresh, minced garlic)
  • Salt and pepper
  • 1/2 c. frozen spinach (about 4 oz.)

Preheat oven to 400 degrees (F).  Defrost the frozen spinach and put into a colander or sieve; press the water out.  Allow the remaining water to drip out.  Meanwhile, sauté the onion and garlic in the olive oil over medium heat, using an oven-proof pan (heavy steel or cast iron). Remove from heat.  Beat the eggs and mix in the marinara sauce, mozzarella, salt, pepper, and spinach.  Add to the onion and garlic and mix it all together in the pan.   Sprinkle the parmesan on top.  Bake for approximately 15 minutes.  Makes 3-4 servings.

* * * *

I’m linking up with Org Junkie for Menu Plan Monday.  I found this recipe in my recipe binder the other day:

Vinegar-braised chicken with greens via the WSJ

I had clipped it out of the Wall Street Journal, made it a time or two, then forgot about it.  (I guess that’s because I use Pinterest a lot these days to save recipes, rather than paper copies.)  So delish; can’t wait to have it again.  It calls for crème fraîche, which I cannot find in my grocery store.  Any suggestions of where it would be located in an ordinary grocery store?  Or is it usually only in specialty shops?

Breakfasts: Coffee with unsweetened, vanilla almond milk, scrambled eggs with avocado and Jones all natural,  pre-cooked breakfast sausage (love these) OR two-ingredient grain-free “pancakes,” OR gluten-free oatmeal (not completely Perfect Health Diet compliant)

Lunches: Our main meal (see below)

Dinners: Leftovers, some variation of a big-ass salad, a smoothie, or a baked sweet potato

Monday: Sweet and sour pan-fried salmon, potatoes (sweet for me, white for Pat), salad

Tuesday: Vinegar-braised chicken with greens (above)

Wednesday: Cube steak with mushrooms and onions, potatoes or rice, and a veggie

Thursday: Frittata (above)

Friday: Pizza using Bob’s Red Mill gluten-free pizza crust mix

Saturday: ??

Sunday: ??

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