Name: Spinach and Tomato Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 eggs; 1/2 cup milk (any kind); 1 cup fresh spinach (roughly chopped); 1 cup cherry tomatoes (halved); 1 small onion (finely diced); 2 cloves garlic (minced); 1/4 cup feta cheese (crumbled (optional)); 2 Tbsp olive oil; Salt and pepper (to taste); Fresh herbs for garnish (such as parsley or basil)

Pin1

1 Shares

Spinach and Tomato Frittata

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 300 kcal

Ingredients

8 eggs
1/2 cup milk any kind
1 cup fresh spinach roughly chopped
1 cup cherry tomatoes halved
1 small onion finely diced
2 cloves garlic minced
1/4 cup feta cheese crumbled (optional)
2 Tbsp olive oil
Salt and pepper to taste
Fresh herbs for garnish such as parsley or basil

Instructions

Preheat the oven to 375°F. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add the spinach and cook until it’s just wilted, about 2 minutes. Scatter the cherry tomatoes and feta cheese (if using) evenly over the spinach.
Pour the egg mixture into the skillet, making sure the eggs cover the vegetables evenly. Cook without stirring for about 2-3 minutes, until the edges begin to set. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs before slicing and serving.

Tip:

Add other vegetables you have on hand, such as bell peppers, mushrooms, or zucchini, for a more filling and nutritious frittata. The frittata can be served hot, at room temperature, or even cold.