Make this easy tomato spinach frittata for a perfect light meal! It’s quick to prepare, packed with flavor, and absolutely delicious. You’re going to love it!
Ingredients
Produce
- • 3 cups Baby spinach, packed
- • 1/2 tsp Garlic powder
- • 1 cup Grape tomatoes
- • 1/2 tsp Onion powder
Refrigerated
- • 8 Eggs, large
Condiments
- • 1/4 cup Black olives
Baking & Spices
- • 1/4 tsp Pepper
- • 1/2 tsp Salt
Dairy
- • 1/4 cup Feta
- • 1/3 cup Milk
- • 1/4 cup Parmesan cheese
Directions for Tomato Spinach Frittata
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare an oven-safe skillet (like cast iron) with a light coating of olive oil.
- Sauté the Spinach: In the skillet, heat a tablespoon of olive oil over medium heat. Add 2 cups of fresh spinach and cook until wilted, about 1-2 minutes. Season lightly with salt and pepper. Remove from heat and set aside.
- Prepare the Egg Mixture: In a mixing bowl, whisk together 6 large eggs, 1/4 cup of milk (dairy or non-dairy), salt, and freshly ground black pepper to taste. Mix until smooth.
- Add Tomatoes and Spinach: Pour the egg mixture into the skillet with the spinach. Scatter 1 cup of halved cherry tomatoes evenly over the top, pressing them slightly into the eggs.
- Cook on the Stovetop: Place the skillet back on medium heat. Cook for 3-4 minutes, or until the edges of the frittata start to set while the center remains slightly runny.
- Transfer to the Oven: Move the skillet to the preheated oven and bake for 8-10 minutes, or until the center is fully set and the top is golden. Check with a knife to ensure it’s cooked through.
- Cool and Serve: Let the frittata cool for a few minutes before slicing. Serve warm and enjoy your Tomato Spinach Frittata as a light breakfast, brunch, or any-time meal!
This frittata is versatile—try adding cheese, herbs, or other veggies to customize it to your taste!
