Tomato and Spinach Frittata
Whip up a vibrant and wholesome breakfast, brunch, or light dinner with this Tomato and Spinach Frittata, a recipe packed with fresh flavors and simple ingredients. Featuring fluffy eggs whisked with a splash of milk, sautéed spinach, juicy cherry tomatoes, and caramelized onions, this skillet-baked dish is beautifully crowned with a golden layer of Parmesan cheese. Bursting with color and nutrients, this protein-rich frittata comes together in just 30 minutes and is perfect for feeding a small crowd or meal prepping for the week. The combination of savory garlic, fresh herbs, and creamy cheese makes every bite irresistible. Serve it warm with a fresh side salad or crusty bread for a meal that’s as satisfying as it is effortless.
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Recipe Information
Ingredients
- 6 eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat olive oil and butter in an oven-safe skillet over medium heat.
Add the chopped onion to the skillet and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they start to soften.
Toss in the chopped spinach and sauté for 2-3 minutes until wilted.
Evenly spread the vegetables across the skillet, then pour the egg mixture over them. Tilt the skillet slightly to ensure the eggs are evenly distributed.
Sprinkle the grated Parmesan cheese on top.
Let the frittata cook on the stovetop over low heat for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Carefully remove the skillet from the oven and let the frittata cool for a few minutes.
Slice into wedges, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
