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Feta, Tomato & Spinach Frittata

by Roberto Vergara

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Tree Nut Free

Peanut Free

In this nourishing, feel-good dish, eggs are whisked with a pinch of salt and black pepper, then folded with tender spinach, juicy cherry tomatoes, and tangy crumbled feta. Baked until golden, it’s rich in protein, full of color, and endlessly versatile—just as good for a slow morning as it is for a light, wholesome lunch.

Nutritional facts

Protein

21g

Carbs

14g

Calories

340kcal

Fat

23g

Ingredients

Canola and Olive Oil Blend, Spinach, Onion Powder, Black Pepper, Egg, Feta Cheese, Kosher Salt, Canned Cherry Tomatoes

Contains milk, eggs.

Reviews

4.8

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Based on 62 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Favorite favorite!

Sarah · 08/27/25

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About Roberto Vergara

Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.

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