Spinach, corn & sun dried tomato frittata

Spinach, corn & sun dried tomato frittata. A healthy, tasty lunch that can be eaten hot or cold.
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  • 2
  • 5
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 1767kj
  • Protein 27g
  • Carbohydrate 34g
  • Total fat 13.7g
  • Dietary fiber 14.7g
  • Sodium 360mg


6 eggs

250g frozen spinach

1.5 cups frozen corn kernels

3 tablespoon semi dried tomatoes (chopped)

50g cherry tomatoes


  1. Preheat your oven to 180C. Grease a 20cm oven proof frying pan
  2. Dice the semi dried tomatoes and cut the cherry tomatoes in halves
  3. Mix eggs, cherry tomatoes, spinach, corn and semi dried tomatoes in a medium bowl until
  4. just combined and pour into your prepared pan
  5. Bake for 15-20 minutes or until frittata is puffy and just cooked through
  6. Divide into 2 plates and serve with salad or vegetables

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