Easy Spinach and Tomato Frittata
User Reviews
4.6
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Prep Time
1 min
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Cook Time
10 mins
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Total Time
11 mins
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Servings
1 10-in frittata, serves 2 generously
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Calories
347 kcal
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Course
Lunch
Easy Spinach and Tomato Frittata
Description
The recipe begins by wilting fresh spinach briefly in an oven-safe skillet, then layering on diced tomato and optional ingredients like onions or cheese. Beaten eggs seasoned with salt and pepper are poured over the vegetables, and the mixture cooks gently on medium heat without stirring. When the edges begin to set but the center remains soft, the skillet is placed under a broiler to finish cooking the eggs evenly and add a slight crust on top.
This cooking process yields a frittata with a tender center and a lightly browned, textured surface. The fresh spinach wilts but retains color and mild flavor, while tomatoes add juiciness and tang. It is a straightforward dish suitable for breakfast, brunch, or a light dinner, and its flexibility allows for incorporation of leftovers or preferred produce.
Timing under the broiler varies according to oven and skillet type, so careful attention is necessary to avoid burning while ensuring the frittata is fully set. Using an oven-safe skillet ensures easy transfer from stovetop to oven.
Ingredients
- 6 egg lightly beaten, large
- salt to taste
- black pepper to taste
- 1 to 2 cups spinach loosely measured in cup, fresh
- 1 tomato diced small (I used an unpeeled Roma, medium
- optionally add extra produce i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc. and/or sprinkle with a handful of shredded cheese
Instructions
- Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
- In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
- To an oven-safe skillet such as an enameled cast iron skillet (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
- Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
- To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 110-in frittata, serves 2 generously
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 347kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 586mg | 195% |
| Sodium | 573mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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