Spinach and Tomato Frittata (35 Minutes)

Print

Print Recipe

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.

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

Find it online: https://www.heresyourdinner.com/spinach-and-tomato-frittata/