Spinach and Tomato Frittata (35 Minutes)

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This spinach and tomato frittata is a delicious and easy meal to make at home for breakfast, lunch, or dinner. It is packed with protein and nutrients from eggs, spinach, and tomatoes. Plus, it’s a great way to use up leftover ingredients and customize the frittata to your liking. Let’s get into it!

*The following nutritional information is based on estimates.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  1. 8 large eggs
  2. 1/2 cup milk
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 tablespoon olive oil
  6. 1 small onion, diced
  7. 2 cups fresh spinach leaves
  8. 1 cup cherry tomatoes, halved
  9. 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375°F.
  2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.
  4. Add the spinach leaves to the skillet and sauté until wilted, about 2-3 minutes.
  5. Pour the egg mixture into the skillet and gently stir to combine with the spinach and onions. Cook for 2-3 minutes until the eggs start to set.
  6. Arrange the halved cherry tomatoes on top of the egg mixture, then sprinkle with shredded cheddar cheese.
  7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted and golden brown.
  8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

You can easily swap out the spinach and tomatoes for other vegetables or add in some cooked bacon or sausage for extra flavor. It’s also a great option for meal prep as it can be stored in the fridge for a few days and reheated quickly. Don’t forget to sprinkle some fresh herbs on top for a pop of color and flavor!

Nutrition

  • Serving Size: 1 serving
  • Calories: 199 calories
  • Sugar: 2g
  • Sodium: 443mg
  • Fat: 14g
  • Carbohydrates: 5g
  • Protein: 14g

Pair this with...

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

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