Easy Spinach and Tomato Frittata

If you’re looking for a quick, nutritious meal that can be enjoyed any time of the day, look no further than this Easy Spinach and Tomato Frittata. Bursting with fresh vegetables and protein-packed eggs, this dish is not only simple to prepare but also versatile enough to accommodate whatever you have on hand. Whether it’s breakfast, brunch, or a light dinner, this frittata is sure to impress. Let’s dive into why this recipe deserves a spot in your weekly meal rotation!

Why Easy Spinach and Tomato Frittata is Worth Your Time

The Easy Spinach and Tomato Frittata is the epitome of simplicity and flavor. It can be whipped up in under 30 minutes, making it perfect for those busy mornings or lazy afternoons when you crave something wholesome yet effortless. This dish is not just a feast for the eyes; it’s a nutrient-dense meal packed with vitamins from spinach and tomatoes. Plus, it’s a fantastic way to use up any leftover vegetables you may have lingering in your fridge. With its delightful texture and savory taste, this frittata will quickly become a go-to recipe in your kitchen.

Ingredient Breakdown

To make your Easy Spinach and Tomato Frittata, gather the following ingredients:

• 6 large eggs, lightly beaten
• Salt and pepper, to taste
• 1 to 2 cups fresh spinach, loosely measured in cup
• 1 medium tomato, diced small (I used an unpeeled Roma)
• Optional: Extra produce, such as onions, mushrooms, zucchini, or leftover sweet potatoes
• Optional: Handful of shredded cheese, to sprinkle on top

These simple ingredients come together to create a dish that is not only delicious but also visually appealing. Feel free to experiment with different vegetables or cheeses to customize the frittata to your liking.

Tools of the Trade

Before you start cooking, make sure you have the following tools ready:

• Oven-safe skillet: A cast iron or non-stick skillet works best for this recipe.
• Whisk or fork: For beating the eggs.
• Spatula: To help you flip or serve the frittata.
• Cutting board and knife: For chopping your vegetables.

Having the right tools on hand will make the cooking process smoother and more enjoyable.

Easy Spinach and Tomato Frittata: From Prep to Plate

Now that you’re all set up, let’s get cooking! Follow these easy steps to create your Easy Spinach and Tomato Frittata:

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C). This will ensure that your frittata cooks evenly and comes out perfectly fluffy.

Step 2: Prepare the Vegetables

While the oven is heating, wash your spinach thoroughly and chop it roughly if desired. Dice your tomato into small pieces. If you’re adding any optional vegetables like onions or mushrooms, prepare them now as well.

Step 3: Beat the Eggs

In a mixing bowl, combine the lightly beaten eggs with salt and pepper to taste. Whisk them together until well incorporated.

Step 4: Sauté the Vegetables

In your oven-safe skillet, add a splash of olive oil over medium heat. Once heated, add your diced onions or any other vegetables you’re using. Sauté for about 3-4 minutes until they begin to soften. Then, add the spinach and cook until it wilts, about 2 minutes.

Step 5: Combine Ingredients

Pour the beaten eggs into the skillet over the sautéed vegetables. Gently stir to distribute the spinach and tomatoes evenly throughout the egg mixture. If you’re using cheese, sprinkle it on top at this stage.

Step 6: Cook on the Stovetop

Allow the frittata to cook on the stovetop for about 4-5 minutes, or until the edges begin to set. You want the bottom to be slightly firm while the top remains a bit runny.

Step 7: Bake in the Oven

Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is fully set and golden brown on top.

Step 8: Serve

Once done, carefully remove the skillet from the oven. Let it cool for a minute before slicing the frittata into wedges. Serve warm, and enjoy your delicious Easy Spinach and Tomato Frittata!

Vegan & Vegetarian Swaps

If you’re looking for plant-based alternatives or simply want to adjust the recipe, consider these swaps:

• Egg substitute: Use a mixture of 1 tablespoon ground flaxseed with 3 tablespoons water for each egg.
• Cheese alternative: Nutritional yeast can be sprinkled as a cheese substitute for a cheesy flavor.
• Additional veggies: Load up on more vegetables like bell peppers, kale, or asparagus to enhance flavor and nutrition.

These alternatives make it easy to modify the frittata to fit dietary preferences while still keeping it delicious.

Notes from the Test Kitchen

When testing this Easy Spinach and Tomato Frittata, I discovered a few helpful tips:

• For an extra burst of flavor, consider adding fresh herbs like basil or parsley.
• If you like a bit of spice, a pinch of red pepper flakes can enhance the overall flavor profile.
• Don’t skip the cheese if you love that creamy texture; it truly elevates the dish.

Keep-It-Fresh Plan

This frittata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or enjoy it cold for a refreshing snack. You can also freeze leftovers for future meals: wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.

Reader Questions

Can I make this frittata ahead of time?

Absolutely! You can prepare the frittata the day before and store it in the refrigerator. Just reheat when you’re ready to serve.

What other vegetables can I use in this frittata?

Feel free to use any vegetables you love or have on hand. Zucchini, bell peppers, and even cooked sweet potatoes work wonderfully in this recipe.

How do I know when the frittata is done?

The frittata is done when the edges are set and the center is slightly firm to the touch. It should also be golden brown on top.

Can I add meat to this frittata?

Yes! If you’d like to add meat, cooked bacon or sausage would be delicious options. Just ensure they are cooked before mixing with the egg mixture.

Next Steps

Now that you have this delectable Easy Spinach and Tomato Frittata recipe in your back pocket, it’s time to get cooking! Gather your ingredients, preheat your oven, and enjoy the process of creating a dish that is not only nutritious but also bursting with flavor. Don’t forget to get creative with the mix-ins and toppings; the possibilities are endless. Share your frittata creations with friends and family, and savor the delightful compliments that are sure to come your way. Happy cooking!

Easy Spinach and Tomato Frittata

This Easy Spinach and Tomato Frittata is a quick, nutritious delight bursting with flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Light Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Frittata:

• 6 large eggs lightly beaten
• Salt and pepper to taste
• 1 to 2 cups fresh spinach loosely measured
• 1 medium tomato diced small
• Optional: Extra produce such as onions, mushrooms, zucchini, or leftover sweet potatoes
• Optional: Handful of shredded cheese to sprinkle on top

Equipment

• Oven-safe skillet
• Whisk or fork
• Spatula
• Cutting board
• Knife

Method

 

Preparation Steps:

1. Step 1: Preheat your oven to 375°F (190°C) for even cooking.
2. Step 2: Wash and chop the spinach, and dice the tomato. Prepare any optional vegetables.
3. Step 3: In a bowl, beat the eggs with salt and pepper until well mixed.
4. Step 4: Heat olive oil in your skillet; sauté onions and other vegetables for 3-4 minutes, then add spinach until wilted.
5. Step 5: Pour beaten eggs over sautéed vegetables, stir gently, and add cheese if desired.
6. Step 6: Cook on the stovetop for 4-5 minutes until edges set but top remains slightly runny.
7. Step 7: Transfer to the oven and bake for 10-12 minutes until fully set and golden brown.
8. Step 8: Let cool for a minute, slice, and serve warm.

Notes

• Add fresh herbs like basil for extra flavor.
• Incorporate red pepper flakes for a spicy kick.
• Don't skip cheese for a creamy texture that elevates the dish.