Cheesy Spinach and Tomato Frittata
This Cheesy Spinach and Tomato Frittata is a versatile, comforting dish perfect for any meal of the day. Combining fresh spinach, ripe tomatoes, and melted cheese in a fluffy egg base, it offers both nourishment and satisfaction in every bite. Easy to prepare and customize, this frittata brings warmth and flavor to your table.
Equipment
- 10-inch oven-safe skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
Ingredients
- 8 large eggs
- ¼ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups fresh spinach roughly chopped
- 1 cup cherry tomatoes halved
- 1 cup cheese shredded or crumbled (Swiss, cheddar, feta, or goat cheese)
- 1 tablespoon fresh herbs chopped (basil, thyme, or parsley)
- 1 pinch red pepper flakes optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
- Spread the spinach mixture evenly in the skillet and add the halved cherry tomatoes.
- Pour the egg mixture over the vegetables, tilting the pan to ensure even distribution.
- Sprinkle the cheese evenly over the top of the egg mixture.
- Cook on the stovetop for about 5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Remove from the oven and let cool for 5 minutes before slicing.
- Garnish with fresh herbs and a pinch of red pepper flakes if desired.
- Slice into wedges and serve warm or at room temperature.
Notes
For a lighter version, use egg whites or a combination of whole eggs and egg whites.
Feel free to customize with your favorite vegetables such as bell peppers, mushrooms, or zucchini.
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, microwave individual slices for 30 seconds to 1 minute or warm in a 350°F oven for 10 minutes.
For a dairy-free option, omit the cheese or use a plant-based alternative.
Baby spinach works best for a milder flavor, while mature spinach offers a more robust taste.
Make sure not to overcook the frittata to avoid a dry, rubbery texture.
