Spinach Tomato Frittata

Of all the recipes that have become a staple in my kitchen, this Spinach Tomato Frittata holds a special place. It’s more than just a meal; it’s a solution. It’s the answer to the “what’s for dinner?” on a busy Tuesday, the star of a lazy Sunday brunch, and the perfect, protein-packed lunch to get me through the week. The first time I made it, I was simply trying to use up a bag of spinach and a few ripe tomatoes before they went bad. I didn’t expect the reaction I got. My family, usually picky about anything too “green,” was silent for the first few minutes, followed by a chorus of “Wow, this is actually amazing!” The vibrant red of the sun-dried tomatoes against the deep green of the spinach, all suspended in a fluffy, golden-yellow cloud of baked eggs and savory cheese, makes it a feast for the eyes before it even hits your plate. The aroma that fills the house as it bakes—a comforting blend of sautéed garlic, onions, and rich, savory eggs—is enough to draw everyone to the kitchen. It’s become our go-to for its simplicity, its versatility, and its undeniably delicious, wholesome flavor. It feels like a gourmet meal, but it comes together with the ease of an old friend, making it a true hero in my recipe repertoire.

Ingredients

• 1 tablespoon Olive Oil: The foundation of our flavor base. A quality extra-virgin olive oil will impart a subtle, fruity note that complements the vegetables beautifully. It’s used to sauté the aromatics, bringing out their sweetness and depth before the eggs are introduced.
• 1 small Yellow Onion, finely chopped: This humble ingredient is a powerhouse of flavor. When slowly cooked until soft and translucent, it lays down a sweet, aromatic foundation that permeates the entire frittata, balancing the other, more robust ingredients.
• 2 cloves Garlic, minced: Essential for adding that savory, pungent kick. Mincing the garlic finely ensures its flavor is distributed evenly throughout the frittata without any overpowering bites. We add it after the onions have softened to prevent it from burning and turning bitter.
• 5 ounces Fresh Spinach: This is the green heart of our frittata. Five ounces might look like a mountain of leaves, but it wilts down significantly. Using fresh spinach provides a tender texture and a clean, earthy flavor that is quintessentially healthy and delicious.
• 1/2 cup Sun-Dried Tomatoes in oil, drained and chopped: These little gems are the secret weapon for an explosion of flavor. They provide a concentrated, chewy, and intensely sweet-tart tomato taste that regular tomatoes can’t match. Draining them well prevents the frittata from becoming oily.
• 1/2 cup Crumbled Feta Cheese: For a briny, salty, and creamy counterpoint. Feta cheese doesn’t fully melt like other cheeses; instead, it softens into creamy pockets, offering a delightful textural and flavor contrast in every bite.
• 12 Large Eggs: The star of the show. Using a full dozen large, fresh eggs creates a substantial, tall, and satisfying frittata. They are the protein-packed canvas that holds all our delicious ingredients together, baking into a light yet custardy final product.
• 1/2 cup Whole Milk or Heavy Cream: This is the key to a tender, custardy frittata. While you can use any milk, whole milk or a splash of heavy cream adds richness and fat, which prevents the eggs from becoming tough or rubbery during baking. It ensures a luxurious, silky texture.
• 1/2 teaspoon Salt: A crucial seasoning to enhance all the other flavors. It’s important to season the egg mixture itself, as the vegetables and cheese will not be enough to flavor the entire dish.
• 1/4 teaspoon Black Pepper: For a touch of mild, woody spice. Freshly ground black pepper is always recommended for its superior aroma and more potent flavor compared to pre-ground varieties.
• Optional – 1 cup Diced Cooked Ham or Cooked Ground Beef: For those looking to add a heartier, more savory element, a cup of pre-cooked ham or seasoned ground beef is a fantastic addition. It transforms the frittata into a complete, high-protein meal, adding a satisfying depth and texture. Ensure it’s cooked beforehand so it just needs to be heated through in the skillet.

Instructions

1. Preheat and Prepare Your Skillet: Begin by preheating your oven to 400°F (200°C). Position a rack in the middle of the oven to ensure even cooking. Select a 10-inch, oven-safe skillet, preferably cast iron or a heavy-bottomed non-stick pan. A cast-iron skillet is ideal as it provides excellent heat retention and distribution, cooking the frittata evenly from the edges to the center and creating a wonderful golden-brown crust.
2. Sauté the Aromatics: Place your chosen skillet over medium heat and add the tablespoon of olive oil. Once the oil shimmers slightly, add the finely chopped yellow onion. Sauté the onion, stirring occasionally, for about 5-7 minutes. You are looking for the onion to become soft, translucent, and slightly sweet. This step is crucial for building the first layer of flavor; don’t rush it. Once the onions are softened, add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic brown, as it can become bitter and spoil the delicate flavor profile.
3. Wilt the Spinach: Add the entire 5 ounces of fresh spinach to the skillet. It will look like an impossibly large amount, but don’t worry. Using tongs or a spatula, gently toss the spinach in the hot pan. It will begin to wilt almost immediately. Continue to cook, stirring frequently, for about 2-3 minutes, until all the spinach has wilted down completely. It is vital to cook off any excess moisture released by the spinach to prevent a watery frittata.
4. Incorporate the Flavorful Add-ins: Once the spinach is wilted, add the chopped sun-dried tomatoes to the skillet. If you are opting for a meatier version, this is the time to add your cooked diced ham or cooked ground beef. Stir everything together to distribute the ingredients evenly throughout the skillet. Sauté for another 1-2 minutes to meld the flavors together and heat everything through. Once combined, spread the mixture evenly across the bottom of the pan and remove it from the heat.
5. Prepare the Egg Mixture: In a large mixing bowl, crack all 12 large eggs. Pour in the half-cup of whole milk or heavy cream. Add the half-teaspoon of salt and quarter-teaspoon of black pepper. Using a whisk, beat the mixture together until the yolks and whites are just combined and the mixture is a uniform pale yellow color. The key here is not to over-whisk. You want to break up the eggs and incorporate the milk, but you don’t want to incorporate too much air, which can lead to a frittata that puffs up dramatically in the oven and then deflates into a dense, spongy texture. A smooth, liquid consistency is what you’re aiming for.
6. Combine and Top with Cheese: Gently pour the prepared egg mixture over the vegetables in the skillet. Use a spatula to slightly move the vegetables around to ensure the egg mixture seeps into all the nooks and crannies, fully enveloping the fillings. Now, sprinkle the crumbled feta cheese evenly over the top of the egg mixture. The feta will stay mostly on the surface, creating a delicious, golden, and tangy crust as it bakes.
7. Bake to Perfection: Carefully transfer the skillet into your preheated 400°F (200°C) oven. Bake for 20-25 minutes. The frittata is done when the edges are set and golden brown, and the center is mostly firm with just a very slight jiggle when you gently shake the pan. If you insert a knife into the center, it should come out clean. The frittata will have puffed up significantly and will look beautifully golden.
8. Rest and Serve: Remove the skillet from the oven and place it on a wire cooling rack. This is a very important step. Let the frittata rest in the skillet for at least 5-10 minutes before slicing. During this time, the residual heat will finish cooking the very center, and the structure will set, making it much easier to slice and serve. The frittata will deflate slightly as it cools; this is completely normal. Once rested, you can run a spatula around the edge to loosen it, then slice it into wedges directly in the pan and serve warm.

Nutrition Facts

Servings: 8 wedges
Calories per serving: Approximately 245 kcal

• Protein (18g): This frittata is a protein powerhouse, primarily from the dozen eggs. Protein is essential for muscle repair, immune function, and providing a feeling of fullness and sustained energy, making this dish incredibly satisfying.
• Vitamin K (120% of DV): The generous amount of spinach provides a significant dose of Vitamin K, a fat-soluble vitamin crucial for blood clotting and building strong, healthy bones by helping the body utilize calcium.
• Healthy Fats (16g): Sourced from the olive oil, egg yolks, and cheese, the fats in this dish are vital for brain health, hormone production, and the absorption of fat-soluble vitamins like Vitamin K. They contribute to the rich flavor and custardy texture.
• Lycopene: The sun-dried tomatoes are a concentrated source of lycopene, a powerful antioxidant that gives red fruits and vegetables their color. Lycopene is linked to a reduced risk of certain chronic diseases and helps protect cells from damage.
• Calcium (15% of DV): Derived from the milk and feta cheese, calcium is fundamental for maintaining strong bones and teeth. It also plays a critical role in nerve function, muscle contraction, and maintaining a regular heartbeat.

Preparation Time

This Spinach Tomato Frittata is a wonderfully efficient meal, striking the perfect balance between impressive results and minimal effort.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

In just about 45 minutes from start to finish, you can have a beautiful, nutritious, and delicious meal on the table. The 15 minutes of prep time involves the simple tasks of chopping the onion and garlic and measuring out your ingredients. The 30-minute cook time is mostly hands-off, as the frittata bakes to golden perfection in the oven, freeing you up to prepare a simple side salad or set the table. Its quick turnaround makes it a practical option for a fulfilling weeknight dinner or a stress-free weekend brunch centerpiece.

How to Serve

A frittata’s versatility is one of its greatest strengths, allowing it to be dressed up or down for any meal of the day. Here are some delicious ways to serve your Spinach Tomato Frittata:

• For a Classic Brunch Spread:
  • Serve warm wedges alongside crispy roasted potatoes or hash browns.
  • Pair with a side of toasted sourdough or whole-grain bread for dipping.
  • Accompany with a vibrant fresh fruit salad to add sweetness and color.
  • Offer a dollop of sour cream, crème fraîche, or plain Greek yogurt on top for a creamy, tangy finish.
• For a Light and Healthy Lunch:
  • Serve a slice at room temperature over a bed of fresh arugula or mixed greens, drizzled with a simple lemon vinaigrette.
  • Pair a smaller wedge with a comforting bowl of creamy tomato soup.
  • Enjoy it cold, straight from the refrigerator, for a quick and satisfying protein-packed midday meal.
• For a Simple and Elegant Dinner:
  • Serve warm wedges as the main course with a side of roasted asparagus or steamed green beans.
  • Pair with a light grain salad, such as quinoa with lemon and herbs, or a simple couscous salad.
  • Accompany with a glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the eggs and cheese.
• As Appetizers for a Gathering:
  • Allow the frittata to cool completely, then cut it into small, bite-sized squares.
  • Spear each square with a toothpick for easy handling.
  • Arrange on a platter and serve as elegant, savory bites for a party or get-together.

Additional Tips

1. Ensure Your Vegetables Are Dry: Moisture is the enemy of a well-set frittata. The number one reason for a watery or soggy frittata is excess liquid from the vegetables. When you wilt the spinach, make sure you cook it until all the water it releases has evaporated from the pan. If using other high-moisture vegetables like zucchini or mushrooms, take the time to sauté them thoroughly to cook off their water content before adding the eggs.
2. Use Room Temperature Eggs and Milk: For the most uniform and custardy texture, allow your eggs and milk (or cream) to sit on the counter for about 30 minutes to come to room temperature before you whisk them. Cold ingredients don’t combine as easily and can lead to uneven cooking, potentially resulting in a frittata that is overcooked on the outside and undercooked in the center.
3. The Importance of the Right Skillet: The choice of skillet is more important than you might think. A 10-inch well-seasoned cast-iron skillet is the gold standard for frittatas. It heats evenly, goes seamlessly from stovetop to oven, and the seasoned surface helps prevent sticking. If you don’t have cast iron, any oven-safe non-stick skillet of a similar size will work. Using a skillet that is too large will result in a thin, flat frittata that can easily overcook.
4. Don’t Be Afraid to Customize: This recipe is a fantastic template for your own creations. Think of it as a “clean out the fridge” opportunity. Swap the feta for goat cheese, Gruyère, or sharp cheddar. Trade the spinach for kale or Swiss chard. Add in other cooked vegetables like roasted red peppers, caramelized onions, artichoke hearts, or broccoli florets. Add fresh herbs like dill, chives, or basil to the egg mixture for a fresh, aromatic lift.
5. Master the Art of Resting: Resisting the urge to slice into the frittata straight out of the oven is crucial. Letting it rest for 5-10 minutes is not just about letting it cool; it’s a final, gentle cooking phase. The residual heat will continue to cook the center, ensuring it’s perfectly set without being overcooked. This resting period also allows the egg proteins to relax and firm up, which means your slices will be clean, firm, and hold their shape beautifully instead of falling apart.

FAQ Section

1. Can I make this Spinach Tomato Frittata ahead of time?

Absolutely! This is one of the best features of a frittata. You can bake the entire frittata a day or two in advance. Let it cool completely on the counter, then cover it tightly with plastic wrap or foil (or place it in an airtight container) and store it in the refrigerator for up to 3-4 days. It’s delicious served cold or at room temperature. To reheat, you can place individual slices in the microwave for about 45-60 seconds, or for the best texture, place the slices on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes until heated through.

2. My frittata came out watery. What went wrong?

A watery frittata is a common issue, and it’s almost always caused by one of two things: excess moisture from the fillings or an incorrect ratio of liquid to eggs. Firstly, ensure you’ve cooked down your vegetables properly, especially the spinach, to evaporate all the water they release. If using other high-moisture vegetables like fresh tomatoes or mushrooms, sauté them until they are no longer releasing liquid. Secondly, stick to the recipe’s ratio of milk/cream to eggs. Adding too much liquid will thin out the egg base and prevent it from setting into a firm, custardy texture.

3. Can I use frozen spinach instead of fresh spinach for this recipe?

Yes, you can definitely use frozen spinach as a convenient alternative. However, it requires one crucial extra step. You must thaw the frozen spinach completely and then squeeze out as much water as physically possible. Frozen spinach holds an enormous amount of water. After thawing, place it in a clean kitchen towel or cheesecloth and wring it out over the sink until it’s very dry. If you add it to the pan while it’s still waterlogged, you will almost certainly end up with a soggy frittata.

4. How do I know for sure when my frittata is perfectly cooked?

The key to a perfectly cooked frittata is to avoid overbaking, which makes it rubbery. The visual cues are a golden-brown, puffed-up top and edges that are clearly set and have pulled away slightly from the sides of the skillet. The best test is the “jiggle test.” Gently shake the pan (with an oven mitt!). The center should no longer be liquidy but should have a very slight, subtle jiggle, similar to set Jell-O. It will continue to cook from the residual heat as it rests. If you’re unsure, you can insert a thin knife into the center; it should come out clean with no wet egg mixture on it.

5. What’s the difference between a frittata and a quiche?

While both are savory egg-based dishes, the main differences lie in the crust and the dairy content. A quiche always has a pastry crust, whereas a frittata is crustless. Additionally, a quiche typically has a higher ratio of dairy (usually heavy cream) to eggs, resulting in a very soft, rich, and uniform custard. A frittata has less dairy, making the egg flavor more pronounced and the texture a bit firmer and sturdier. Finally, a frittata’s ingredients are mixed in with the eggs, and it’s started on the stovetop and finished in the oven, while a quiche’s fillings are placed in the crust before the egg-cream custard is poured over the top, and it’s baked entirely in the oven.

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