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

Tomato and Spinach Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Tomato and Spinach Frittata is a delightful and nutritious breakfast or brunch option, combining fluffy eggs with fresh vegetables and tangy feta cheese. It’s baked to perfection, offering a savory, colorful dish that’s easy to prepare and perfect for feeding a crowd.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Egg Custard

  • 8 large eggs
  • ½ cup heavy cream
  • 2 tsp Dijon mustard
  • 1 ½ tsp kosher salt
  • 1 tsp freshly ground black pepper

Vegetable Filling

  • 1 tbsp unsalted butter
  • ½ cup minced shallot
  • 2 cloves garlic (minced)
  • 1 ½ cups halved cherry tomatoes
  • ½ cup roughly chopped fresh basil
  • 3 cups baby spinach

Topping

  • 4 oz feta cheese (crumbled)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to ensure it reaches the optimal temperature for baking the frittata evenly.
  2. Prepare the Custard: In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, kosher salt, and freshly ground black pepper until fully combined and smooth. This mixture will provide the base for your frittata.
  3. Sauté Vegetables: Heat the unsalted butter in a 10-inch skillet over medium heat. Add the minced shallots and cook until translucent, about 3 to 4 minutes. Then add the minced garlic, halved cherry tomatoes, chopped basil, and baby spinach. Sauté the mixture until the spinach is just wilted, about 2 to 4 minutes. Remove the skillet from heat.
  4. Combine Filling and Custard: Pour the prepared egg custard mixture into the skillet with the sautéed vegetables. Stir gently to combine everything evenly. Sprinkle the crumbled feta cheese evenly over the top of the mixture.
  5. Bake the Frittata: Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the eggs are set and the frittata has risen slightly. The edges should be lightly golden, and the center should be firm.
  6. Cool and Serve: Remove the frittata from the oven and let it cool for 5 minutes. This resting time allows the frittata to firm up, making it easier to slice. Serve warm for best flavor and texture.

Notes

  • Use a skillet that is oven-safe to avoid transferring the mixture to another dish before baking.
  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • You can add other vegetables like bell peppers or mushrooms for extra flavor.
  • Leftovers can be refrigerated and reheated gently in the microwave or oven.
  • Make sure not to overcook the frittata to keep it moist and tender.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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