Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach, Tomato & Cheese Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This Spinach, Tomato & Cheese Frittata is a delicious and wholesome egg-based dish perfect for a hearty breakfast or light dinner. Packed with fresh spinach, juicy cherry tomatoes, and savory Pecorino Romano cheese, this frittata combines flavorful vegetables and cheese in a fluffy, oven-baked egg base. It’s easy to prepare, cooked in a cast iron skillet, and finished in the oven to achieve a golden, set texture with a slightly browned top.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Egg Mixture

  • 8 Eggs
  • 1/3 cup Whole Milk
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper (ground)

Vegetables & Cheese

  • 1 Onion (chopped)
  • 3 Garlic Cloves (minced)
  • 1 cup Spinach (fresh)
  • 1 cup Cherry Tomatoes (halved)
  • 1 cup Pecorino Romano Cheese (grated)

Other

  • 1 Tbsp Olive Oil

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the frittata.
  2. Mix Eggs: In a bowl, whisk the 8 eggs until well combined to create a smooth mixture.
  3. Add Milk and Spices: Stir in the whole milk along with Italian seasoning, salt, black pepper, and ground cayenne pepper, and set the mixture aside.
  4. Sauté Onions: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-low heat. Add the chopped onion and sauté for 3 to 4 minutes until the onion becomes soft and translucent.
  5. Add Vegetables: Add the fresh spinach, halved cherry tomatoes, and minced garlic cloves to the skillet. Cook for about 2 minutes until the spinach wilts and the garlic releases its aroma.
  6. Add Cheese: Sprinkle the grated Pecorino Romano cheese evenly over the sautéed vegetables. Allow it to sit briefly so the cheese starts to melt slightly.
  7. Combine Egg Mixture: Pour the prepared egg mixture over the vegetables and cheese in the skillet. Tilt the pan gently to ensure the eggs cover all the vegetables evenly.
  8. Bake Frittata: Place the skillet in the preheated oven and bake for 20 minutes or until the frittata’s center is fully set and the edges turn golden brown.
  9. Broil (Optional): For a nicely browned top, broil the frittata for 1 to 2 minutes, watching carefully to avoid burning.
  10. Rest and Serve: Remove from oven and let the frittata sit for 5 minutes before slicing and serving to allow it to set further.

Notes

  • Use a well-seasoned cast iron skillet or any oven-safe skillet for best results.
  • Broiling is optional but adds a lovely golden finish to the top of the frittata.
  • Feel free to substitute Pecorino Romano with Parmesan or another hard cheese.
  • This recipe can be customized by adding other vegetables like bell peppers or mushrooms.
  • Leftovers can be refrigerated and enjoyed cold or reheated.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://recipesvibe.com/spinach-tomato-and-cheese-frittata-recipe/