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.
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.
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.
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.
Pin This 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.
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
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.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 586mgSodium: 573mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 27g
Related Recipes
Asparagus, Peas, and Smoked Gouda Frittata – Even the pickiest eaters will eat green vegetables in this healthy, easy, 25 minute recipe!
Creamy and Crispy Hash Browns Frittata – Hash browns, cream-style soup, and eggs. The eggs are creamy and the are potatoes crispy. Easy comfort food!
Vegetable Fried Rice Frittata (vegetarian, GF) – Like a fried rice vegetable stirfry that’s baked into creamy eggs!
Sweet Potato and Mozzarella Egg Skillet (GF) – Easy, cheesy comfort food that’s ready in 15 minutes!
White Cheddar and Dijon Baked Eggs – Fast, easy comfort food that’s ready in 15 minutes! The Dijon and cheese jazz these eggs right up!
Spicy Baked Eggs and Hash Brown Frittata (vegetarian, GF) – Frozen spinach is incorporated in this easy and fast egg dish with a slightly spicy kick!
Spinach and Red Pepper Frittata (vegetarian, GF) – Red peppers, spinach, and eggs are used in this easy and flavorful quickie meal!
100-Calorie Cheese, Vegetable and Egg Muffins – (GF) – Healthy, easy & only 100 calories! You’ll want to keep a stash on hand!
Added zuchinni, which I cooked first. Then aded fresh basil to the spinach before thowing it in. Used parmisan cheese.
BEST FRITTATA I ever made. And I make lots of them.
Glad it’s the best frittata that you’ve ever made!
Really delicious and easy. I added some red onion as well. Carb lovin’ hubby didn’t even miss the quiche crust!
Thanks for trying the recipe and I’m glad that your carb lover didn’t even miss the crust :)
This was delicious! I love to cook and have cooked just about everything with the exception of a fritatta. No idea why I’ve never made one but decided to change that when I saw the Spinach and Tomato Fritatta recipe; the picture was very inviting! The only thing I added to it was thinly sliced zucchini and, in addition to a little shredded mozzarella before adding the eggs, I added a little bit on top after taking it out of the broiler. I now know what I’ve been missing all these years! Definitely added to my make again (and again!) list!
Glad you finally tried a fritatta and that you’ll make it again! The zucchini and mozzarella sound perfect!
Hi Averie:
I love your recipe for the Spinach & Tomato Frittata! It looks ridiculously delicious! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks!
Scott
Thanks and ok!
how can i do this without a skillet?
You need a skillet of some sort. Even a 7.99 one from the grocery store will be fine.
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!” :)
So glad it’s a kiddo-approved recipe :)
I love frittatas. My Grandmother used to make them for us all the time.
Annamaria
What a yummy way to use leftover veggies!
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!
Thanks for pinning!
I also love frittatas. You are so right about being able to add whatever you need to use up or have on hand.
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 :)
Thanks for pinning and glad you’re a fritatta fan!
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!
I can always use another frittata recipe in my arsenal! This looks delicious and is now on tomorrow menu. Thank you!
http://tspoonfulofsugar.com
I LOVE frittatas! They are so much easier than an omlette and so tasty!
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.
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!
Thanks for pinning and yay for leftover/fridge cleanout recipes! I need some for my pantry and baking stash of random chips and M&Ms of every color :)
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!
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!
A perfect use-up for the CostCo amount of spinach I always seem to have in my fridge :P
I hear you!!! I had a few of those TJs bags on hand and they take up so much room in the fridge, but the spinach wilts down into nothing in the pan :)
Meant to say “under a broiler versus on the stovetop”.
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.
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!
Love it when 4 year olds are eating their spinach!
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!
Can’t go wrong with goat cheese, ever!
I’m a big frittata gal too. I love the ease of them. I need to try these ingredients to spice it up!
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.
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 :)
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!
And given your blog’s URL, I can imagine you eat your share of eggs :)
Luurve these photos and your your cast iron skillet! Makes me want to trade up my old-faithful Lodge! Pinned!
Nothing wrong with a Lodge :) Thanks for pinning!
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!
That looks so delicious. I think I have exactly what I need to pull this off this morning!
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!
If I lived in your climate, I think I’d be making and eating soup almost daily!
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.
The crispy pasta texture…yes! Love that. And that they’re portable, so nice!
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!
Sundried tomatoes are so good! I usually have them on hand but didn’t the day I made this one. Love them! Stay warm in your snow day!!
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!