This tomato spinach frittata is loaded with vegetables and so easy to make. It’s the perfect light dinner or brunch recipe – easy and delicious!
This tomato spinach frittata makes the perfect light dinner. It’s so easy to make, mixes up quickly, and is both tasty and filling.
Eggs always make a great dinner on those busy nights, or the nights that you don’t really know what to make.
Cooking them into a tasty tomato spinach frittata just makes “eggs for dinner night” a little more interesting.
Also a bit more filling. This frittata is full of vegetables, making it healthy, delicious, and super filling.
It’s the perfect easy dinner or brunch recipe that everyone will love!
Do you add milk to a frittata?
Yes, you do add milk to a frittata. I like to use 2% milk, as that’s what I always have on hand, but any type of milk will do.
The milk is beaten with the eggs and is what makes the frittata nice and fluffy. Beat the eggs and milk, then stir in the rest of the ingredients before baking the frittata until it’s set.
What can I serve with frittata?
We usually have frittata as a fairly simple meal with some toast on the side. It’s an easy and delicious light dinner or brunch recipe.
If you’re serving it for dinner and you want it to be less breakfast-y though, it would be delicious with a salad and some crusty bread on the side as well.
How long is frittata good for?
Frittata will keep well in an airtight container in the fridge for 3-4 days. Simply reheat the slices on low heat in the microwave.
How to make Tomato Spinach Frittata:
- Frittata is a very adaptable recipe. If you don’t like one of the vegetables in this, simply replace it with something else, or add some meat if you like.
- The frittata will puff up quite a bit in the oven, but it does deflate as it cools. This is normal!
- I like to use an immersion blender to whip the eggs and milk as this makes the frittata nice and fluffy, but a whisk will work just fine if that’s what you prefer.
Here are some more great brunch recipes for you:
- Ham, Egg and Cheese Pretzel Rolls
- Apple Crisp French Toast Casserole
- Strawberry Lemon Sweet Rolls
- Cinnamon Roll Pancakes
- Peach Scones
Tomato Spinach Frittata
This tomato spinach frittata is loaded with vegetables and so easy to make. It's the perfect light dinner or brunch recipe - easy and delicious!
Ingredients
- 8 large eggs
- 1/3 cup milk
- 1/4 cup finely grated parmesan cheese
- 1/4 cup feta, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup grape tomatoes, halved
- 3 cups baby spinach, packed
- 1/4 cup black olives, sliced
Instructions
- Preheat the oven to 350 degrees F and grease a 9” pie plate with butter. Set aside.
- In a large bowl, whisk together the eggs and milk until smooth.
- Stir in the parmesan, feta, salt, pepper, garlic powder, and onion powder.
- In a large non-stick skillet, saute the tomatoes and spinach over medium heat until the spinach is wilted and the tomatoes are softened, about 2-3 minutes.
- Stir the tomatoes, spinach, and black olives into the egg mixture.
- Pour this mixture into the prepared pie plate.
- Bake the frittata for 35-40 minutes, or until the top is browned and a toothpick inserted into the centre comes out clean.
- Slice and serve immediately.
Notes
I used 2% milk, but any milk will work fine here.
I bake this frittata in a 9” pie plate, as my cast iron skillet is 12” and a bit big for just 8 eggs. If you prefer, you can use a 9-10” oven safe or cast iron skillet to saute the spinach and tomatoes, then add the egg mixture to the pan and let it cook on the stove for 2-3 minutes, or until the edges of the eggs are just starting to set. Place the skillet in the oven and finish cooking - this will take less time than if you bake everything in a pie plate, probably about 15 minutes, or until the eggs are set and a toothpick inserted in the centre comes out clean.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 338mgSodium: 553mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 15g
Nutrition Information is estimated based on ingredients used and may not be exact.
Candyski
Sunday 21st of January 2024
I made this per the recipe this morning. It had a great mediteranian flavor and fluffy texture. I will definitely make this again. Thanks so much for the recipe
Rosa R
Saturday 6th of March 2021
Can I use frozen spinach?
Stacey
Sunday 7th of March 2021
I haven’t tried this with frozen spinach, but I think it would be fine. I would squeeze out as much liquid as possible first though as frozen spinach has a lot more liquid in it.