Easy Spinach and Tomato Frittata

I love making frittatas. Fast, easy, healthy, and they serve an alternate purpose.

To use up the random produce odds and ends in my refrigerator crisper drawer.

Easy Spinach and Tomato Frittata - Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!!

For this one I had fresh spinach and tomatoes to use and in they went.

If you have onions, mushrooms, zucchini, leftover sweet potatoes, random hunks of cheese, toss it in. I can attest to the fact that there’s almost nothing that won’t work.

Easy Spinach and Tomato Frittata - Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!!

I wilted the spinach in my enameled cast iron skillet for about 30 seconds on the stovetop, added tomatoes, a half dozen lightly beaten eggs, and cooked it covered for about 5 minutes.

To set the center I popped the skillet under the broiler for less than 5 minutes and the frittata was ready.

Easy Spinach and Tomato Frittata - Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!!

My family made quick work of the frittata for brunch in less time than it took to my pot of coffee to brew.

They’re also great for quick and easy weeknight meals when you want something warm, but have zero time or energy to make anything elaborate.

Or when you have a random hodgepodge of veggies to use. Frittata to the rescue.

Easy Spinach and Tomato Frittata - Ready in 10 minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too!!

Print Recipe

Easy Spinach and Tomato Frittata

I love making frittatas. Fast, easy, healthy, and they serve an alternate purpose to use up the random produce odds and ends in my refrigerator crisper drawer. Toss in whatever you have on hand and most likely it'll work. To set the center I popped the skillet under the broiler for less than 5 minutes. Make sure to keep a very watchful eye when broiling so eggs don't become overcooked or burn. My family made quick work of the frittata as an easy weekend brunch or make it for a quick and easy weeknight meal when you want something warm, but have zero time or energy to make anything elaborate.

Yield: one 10-inch frittata, serves 2 generously or 4 modestly

Prep Time: 1 minute

Cook Time: about 10 minutes

Total Time: about 10 minutes

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)
optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese

Directions:

  1. 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.
  2. In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
  3. 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.
  4. 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.
  5. 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.

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46 comments

  1. Frittatas… T__T
    They never really come out great when I try them. And it always looks sooo easy… I should stick to baking I guess…

    • Pretty much just beat some eggs in a bowl, pour into a skillet, and cook for a few minutes until set. Hopefully you can give it another try because they really are so easy and versatile!

  2. I have an unexpected snow day today, so you know I’m making this! It looks so amazing, Averie. Perfect for a light lunch with a salad!
    And I’m throwing in some sundried tomato to pretend that it’s summer. And sprinkling parm on top. I love how versatile yours is!

  3. I love frittatas. We ate them a lot growing up and I find myself making them pretty regularly. Like you said you can use up any leftovers my favorite is with leftover pasta that gets kinda crispy in the skillet so good. Plus it’s a portable food you can pack it for lunch or breakfast on the go.

  4. I love the versatility of frittatas and you’re so right about anything and everything working in them (kind of my same feeling about pureed veggie soup). Plus, they work for any meal. I need to make one of these!

  5. That looks so delicious. I think I have exactly what I need to pull this off this morning!

  6. The amount of fritta-age that goes on in my house is insane. They ARE so perfect for breakfast or for weeknight dinners…when your other recipe was a totaly flop.
    Not that it happens ;) Love this! Pinned!

    • Thanks for pinning! And don’t you just HATE recipe flops? Honestly I am pretty predictable with my veggie-based dinners so I rarely have things go wrong with those, but with baking, there are moments when the stars just don’t align!

  7. Luurve these photos and your your cast iron skillet! Makes me want to trade up my old-faithful Lodge! Pinned!

  8. Frittatas are my go-to for making an elegant and savory dish without a ton of work. What a healthy and filling meal! It makes me crave spring even more!

  9. I make frittatas a lot, or I used to, but they never turn out this pretty or this fluffy. II have tried messing with adding flour, baking soda, whipping the eggs, only whites, etc. and they just don’t get fluffy.

    I sill eat them and I still make them though. I love to make a big one and eat it as a snack or tear pieces to add to salads. Much less boring than eating hard boiled eggs plain or on salads.

    • I don’t really know if this one is ‘fluffy’ per se but it was as easy as cracking the eggs in a bowl, whisking them together, pouring into the skillet and baking. I honestly made this for lunch one day and had NO intention of photographing it but thought, well that turned out kind of pretty, I think I will take pics of it. So I did. Point being, I wasn’t even ‘cooking for the blog’ when I made this and did every shortcut, easy-way-out type of thing and it still turned out :)

  10. I need to get on the frittata bandwagon. I have no idea why I haven’t made one yet. This looks amazing. And you cannot go wrong with a clean out the fridge recipe.

  11. I’m a big frittata gal too. I love the ease of them. I need to try these ingredients to spice it up!

  12. Loooveee me some frittata! Especially with bright, colorful vegetables like tomatoes and spinach! Yum! But knowing me and my love for cheese, I would slather the top with some goat cheese after it came out of the oven! I’m slightly obsessed with goat cheese at the moment (aka all the time). Great recipe!

  13. We love the spinach & egg dishes!!! My daughter loves the book green eggs and ham and I put spinach and eggs in the blender and scrambled them to make them to make green eggs and ham without food coloring and it is so good! I would never guess spinach and eggs would go together but YUM! Plus, you know its good if a four year old is eating spinach :) I’m sure we would love this dish too!

  14. Can you believe I’ve never made a frittata? We love your baked egg recipe so maybe it’s time for me to break out of my shell (don’t you just hate bad puns??) and try my hand at this. I usually add a bit of water to my scrambled eggs to fluff them up a bit, but I see you don’t add any additional liquid to this–maybe the cooking rules are different in a broiler?

    • I stovetop cook for a few minutes, then pop under the broiler to set it. Now you could do it all just on the stovetop but the center doesn’t fully cook through for me (so I’d have to stir it in the center to help the cooking along…at which point it would be more like a scrambled egg) so that’s why I use the broiler.

  15. Meant to say “under a broiler versus on the stovetop”.

  16. A perfect use-up for the CostCo amount of spinach I always seem to have in my fridge :P

  17. My default for the need-to-be-used-up produce drawer is usually a breakfast burrito or a soup. Definitely going to add frittata to my repertoire!

  18. It’s been a long time since I’ve had a frittata but this would definitely be my go to flavor. Spinach and tomato are just classic!

    Have a great week!

  19. It’s gorgeous and looks perfect! I am loving frittatas lately for that reason – the leftovers! Last week we had one with about 5 different veggies in it from the week. Pinned!

  20. I feel the same way about frittatas. They are good for any meal. I have trouble with weekend lunches. So this serves me well. Everyone loves them.
    This is an excellent combo.

  21. I LOVE frittatas! They are so much easier than an omlette and so tasty!

  22. I can always use another frittata recipe in my arsenal! This looks delicious and is now on tomorrow menu. Thank you!

    http://tspoonfulofsugar.com

  23. I love these recipes, thanks for sharing. Do you think fritatas freeze well? I know they make a wonderful leftover, but I’d love to make a small batch and freeze them.

    Thanks!

    • Freezing eggs can be hit and miss. Honestly this is SO easy to make, I would make enough to get me through a few days if that’s your goal and you can experiment with freezing then too…just not sure how well they will freeze and for the relative ease of the recipe, making as-needed may be better but again…play around and see what you think!

  24. As much as I love eating frittatas, my husband is not much of a frittata fan so the only time I get around to making them is when he is travelling for work. Then they are my breakfast, lunch and dinner! Pinning this to try soon :)

  25. I also love frittatas. You are so right about being able to add whatever you need to use up or have on hand.

  26. I love the use of tomatoes and spinach in this frittata. I’m ashamed to admit I’ve never made one. Looks like I’m having this frittata over the weekend! Pinning!

  27. What a yummy way to use leftover veggies!

  28. I love frittatas. My Grandmother used to make them for us all the time.
    Annamaria

  29. I made this for dinner last night! YUM! It took my 3 year old a while to try a bite and when he did he said, “I like it!” :)

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