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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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!
https://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!