Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 8 large Eggs
- 1 block (14-16 oz) of Firm tofu, drained and pressed
- 2 cups Chopped fresh spinach
- 1/2 cup Chopped red onion
- 1/2 cup Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs, salt, and black pepper in a large mixing bowl.
- Crumble the tofu into the mixing bowl and stir to combine with the eggs.
- Add the chopped spinach, red onion, and shredded cheddar cheese to the mixing bowl. Stir everything together until well combined.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Pour the egg mixture into the skillet and spread it evenly.
- Cook the frittata for 5-7 minutes or until the edges start to set.
- Transfer the skillet to the oven and bake the frittata for 15-20 minutes or until the top is golden brown and the center is set.
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Cut the frittata into wedges and serve hot.
Nutrition Facts
Calories: 276 kcal
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 422 mg
Sodium: 743 mg
Total carbohydrate: 4g
Dietary fiber: 1g
Sugars: 2g
Protein: 21g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Spinach Frittata
To store the low-carb tofu and spinach frittata, first, let it cool to room temperature. Then, cover it with plastic wrap or transfer it to an airtight container and store it in the refrigerator. It should keep well for up to 3-4 days. When ready to eat, you can reheat individual slices in the microwave for a quick and easy meal.