This vibrant Spinach Tomato Frittata is a quick, flavorful breakfast or brunch option that balances taste and nutrition perfectly.
Packed with protein-rich eggs, fiber-filled spinach, and heart-healthy tomatoes, it delivers satisfying energy without heavy carbs.
Quick to prepare, naturally gluten-free, and lightly cheesy, this frittata is an ideal everyday dish for busy mornings or simple meal prep.
Spinach Tomato Frittata
Equipment
- 1 whisk
- 1 10-inch cast iron pan or oven-safe skillet
Ingredients
- 1 tablespoon salted butter
- 3 tablespoons shallots thinly sliced
- 5 large eggs
- 1 tablespoon heavy cream
- ¼ cup freshly shredded Parmesan cheese divided
- ½ cup grape tomatoes thinly sliced
- ½ cup baby spinach thinly sliced
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Preheating ensures the frittata cooks evenly when transferred from the stovetop to the oven. Using an oven-safe cast iron pan or skillet is important because it allows you to start cooking on the stove and finish in the oven without switching dishes, preserving both texture and flavor.
- Melt the Butter: Place 1 tablespoon of salted butter into your 10-inch cast iron pan over medium heat. Let it melt completely so it evenly coats the pan’s surface. The butter not only prevents sticking but also adds richness, enhancing the flavor of the shallots and vegetables that follow.
- Sauté the Shallots: Add 3 tablespoons of thinly sliced shallots to the melted butter. Stir continuously and cook for 1–2 minutes until the shallots become translucent and slightly tender. Avoid browning them too quickly; the goal is to release their natural sweetness to form a flavorful base for the frittata.
- Prepare the Egg Mixture: While the shallots are cooking, crack 5 large eggs into a medium mixing bowl. Add 1 tablespoon of heavy cream and 1/8 cup of freshly shredded Parmesan cheese. Whisk the mixture thoroughly until smooth and slightly frothy. This incorporates air, ensuring a light and tender frittata.
- Add Vegetables to the Pan: Stir in 1/2 cup of thinly sliced grape tomatoes and 1/2 cup of thinly sliced baby spinach. Continuously cook over medium heat for 1–2 minutes, just until the spinach begins to wilt and the tomatoes soften slightly. Stirring ensures even cooking and that flavors blend harmoniously.
- Pour in the Egg Mixture: Gently pour the prepared egg mixture over the sautéed vegetables, tilting the pan to spread evenly. Do not stir. Letting the eggs set undisturbed creates a cohesive frittata with a tender, custard-like interior while encasing the vegetables perfectly.
- Cook on the Stovetop: Allow the frittata to cook on medium heat for 3–4 minutes. The edges should start to firm while the center remains slightly soft. You can gently shake the pan to ensure nothing sticks, but avoid stirring to maintain structure and texture.
- Add Topping Cheese: Sprinkle the remaining 1/8 cup of Parmesan cheese evenly over the top of the frittata. This will create a light, golden crust once baked, adding flavor and visual appeal.
- Bake in the Oven: Transfer the pan to the preheated oven and bake for 5 minutes. This allows the eggs to set fully while remaining moist. Baking also melds the flavors of the vegetables, shallots, and cheese beautifully.
- Broil for a Golden Finish: Switch your oven to broil mode and place the frittata under the broiler for 30 seconds to 1 minute. Watch carefully the top should develop a subtle golden-brown finish. Remove immediately to prevent overcooking and to preserve a tender interior.
- Serve and Enjoy: Let the frittata rest for a minute before slicing. Cut into wedges using a spatula and serve warm. It pairs beautifully with fresh fruit, a light salad, or whole-grain toast for a satisfying breakfast, brunch, or even a light dinner.
Notes
- Always use fresh ingredients: ripe grape tomatoes, tender baby spinach, and freshly shredded Parmesan make a significant difference in flavor.
- Pre-slicing vegetables uniformly ensures even cooking and a consistent texture throughout the frittata.
- Whisk the eggs thoroughly with cream to incorporate air, resulting in a lighter, fluffier frittata.
- Avoid overcooking: eggs should be set but still moist in the center to maintain tenderness.
- Use an oven-safe pan: starting on the stovetop and finishing in the oven gives the perfect texture without extra dishes.
Chef’s Secrets For Perfect Frittata
For a restaurant-quality frittata, the key is balancing gentle heat with timing.
Start by sautéing shallots just until translucent—they provide a subtle sweetness without overpowering the eggs.
Incorporating a small amount of cream into the eggs creates a silky texture.
To prevent overcooking, monitor closely when broiling; the top should only lightly brown.
Using a cast iron pan or heavy skillet ensures even heat distribution, while fresh Parmesan sprinkled at the end adds both flavor and a visually appealing golden crust.
Experimenting with complementary herbs like fresh basil or thyme can elevate the flavor without adding complexity.
Serving Suggestions For Every Occasion
This frittata is incredibly versatile.
Serve warm for a hearty breakfast alongside fresh fruit or avocado slices.
For brunch, pair it with a simple green salad dressed with lemon vinaigrette and whole-grain toast.
It also works well as a light lunch or dinner when accompanied by roasted vegetables or a grain salad.
Cut into wedges for easy serving at gatherings or meal prep for the week.
Drizzle with a little extra virgin olive oil or sprinkle microgreens on top for an elegant presentation.
Storage Tips To Keep Fresh
Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to retain moisture and prevent rubbery texture, or microwave in short intervals covered with a damp paper towel.
This frittata can also be frozen wrap individual slices in plastic wrap and place in a freezer-safe container for up to 1 month.
To enjoy, thaw overnight in the refrigerator and reheat slowly on the stovetop or in a 350°F oven until warmed through.
Frequently Asked Questions
1. Can I use other vegetables instead?
Yes! This frittata is highly adaptable. Try zucchini, bell peppers, mushrooms, or asparagus. Ensure vegetables are pre-cooked or sautéed slightly to remove excess moisture so the frittata sets properly.
2. Is this recipe low-carb and healthy?
Absolutely. With protein-rich eggs, fiber-packed spinach, and low-carb tomatoes, it’s naturally low in carbohydrates. The use of butter and Parmesan adds healthy fats while keeping saturated fat moderate.
3. Can I make it ahead of time?
Yes. You can prepare the egg mixture and vegetables separately, then assemble and bake when ready. This makes it perfect for meal prep or busy mornings.
4. How do I prevent the frittata from sticking?
Use a well-seasoned cast iron or oven-safe nonstick skillet and melt the butter fully before adding vegetables. Avoid stirring the eggs once poured in to allow proper setting.
5. Can I add herbs or spices?
Definitely! Fresh basil, chives, thyme, or parsley complement the flavors beautifully. A pinch of black pepper or red pepper flakes can add a subtle kick without overpowering the delicate frittata flavors.
