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.
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Easy Spinach and Tomato Frittata
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!