4.6 from 51 votes
Easy Spinach and Tomato Frittata
This spinach and tomato frittata combines lightly beaten eggs with fresh spinach and diced tomato, cooked first on the stovetop and finished under a broiler for a tender, set center and slightly browned top. The frittata’s soft, fluffy texture is complemented by the slight acidity of tomatoes and the mild earthiness of spinach. Additional vegetables or cheese can be added to customize the flavor and texture.
Prep Time
1 min
Cook Time
10 mins
Total Time
11 mins
Servings:
1
10-in frittata, serves 2 generously
Calories:
347 kcal
Course:
Lunch
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 1 10-in frittata, serves 2 generously
Amount Per Serving
Calories 347
% 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.