This delectable breakfast recipe switches up your typical breakfast or brunch meal by throwing in a gourmet feel. Your family and friends will be impressed by how great this Tomato Spinach Frittata looks and tastes!
What to Gather
The ingredient list for this tomato spinach frittata is quite simple! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Salted butter – I normally use unsalted butter and add my own salt, but using salted butter is totally acceptable here. Just don’t add additional salt until tasting.
- Grape tomatoes – Grape tomatoes (or cherry tomatoes) hold up best integrity wise when added to a frittata.
- Shallot – In the same family as onion and garlic, a shallot adds a mild, sweet and slightly pungent flavor to our frittata.
- Spinach – Fresh spinach is best for this recipe, but you can use frozen. If using frozen, be sure to remove all access liquid before adding to egg mixture. Wring it out in a paper towel or tea towel. Excess water will lead to a soggy frittata.
- Eggs – It’s always best to work with room temperature eggs. Always assume a recipe is calling for large eggs.
- Cream – A traditional frittata is made with heavy cream but whole milk will be fine in a pinch.
- Parmesan cheese – You can really use any type of cheese you’d prefer, I just like how the flavor of the parmesan pairs with the tomato and spinach.
Let’s Make It!
Making this Tomato Spinach Frittata might be easier than you think! Grab your cast iron skillet and let’s get to cooking!
- Prepare oven and pan. Preheat oven and melt butter in 10-inch cast iron pan or oven safe skillet over medium heat.
- Sauté the shallots. Sauté the shallots in butter until they start to turn opaque.
- Combine eggs, cream and cheese. In a medium mixing bowl, crack eggs and whisk with 1/8 cup Parmesan cheese and cream.
- Sauté tomatoes and spinach. Add tomatoes and spinach to cast iron pan, stir continuously until spinach starts to wilt.
- Pour eggs over veggies. Pour egg mixture directly over vegetables. Cook untouched for a few minutes.
- Add remaining cheese and broil. Top with remaining cheese and place in oven for 5 minutes. Increase heat to broil and allow top to lightly brown, maybe only 30 seconds.
5S Philosophy 👩🏻
- Salt – I used salted butter in this recipe, but if you use unsalted butter, feel free to add more salt. I would start with a pinch of fine sea salt.
- Seasonings – You can add even more flavor by using some capers, fresh herbs, and/or cheese.
- Sauce – We like this frittata just as is, but you can always top it with a sauce! A homemade hollandaise sauce would be perfect.
- Swaps – Instead of making a vegetarian frittata like this one, add some meat! Ham, bacon, sausage or all of the above would be perfect. You can swap the parmesan cheese for any other cheese you’d like.
- Senses – As the tomato spinach frittata bakes, the rich aroma of shallots, eggs, and melted cheese fills the kitchen. Each bite is a perfect blend of fluffy, savory eggs, juicy bursts of roasted tomatoes, and tender, wilted spinach. The golden, slightly crisp edges give way to a creamy, cheesy center.
Perfect Pairings
The other great thing is serving up. While most omelets are single-serve, a frittata is like multi-serve. Think of it as an eggy pizza of sorts. You only need to make one frittata and then slice it like a pie. Talk about an easy way to feed a crowd for breakfast, lunch or dinner.
You can serve it on its own or do like I do and plate it up with a nice side salad. It’s the perfect meal and I am sure you will start to make them a mainstay in your house after you try it.
You can serve this frittata for breakfast, brunch or dinner (brinner as we call it)! We like to serve ours for breakfast or brunch alongside all of our other breakfast favorites.
Breakfast sausage, bacon or turkey bacon, and fresh fruit salad are some of our favorite sides. If serving for dinner, you could serve alongside broccoli or other steamed veggies.
Storage and Freezing
How to Store
You can store any leftovers in an airtight container. It will stay in the refrigerator for three to five days. Reheat in the oven or microwave.
Can I Freeze Tomato Spinach Frittata?
Yes, you sure can! You can freeze this frittata as a whole or in slices in the freezer for three to four months.
More Easy Breakfast Recipes
Breakfast is arguably my favorite meal of the day! Sweet or savory, I like it all. Here are some of my favorite breakfast recipes.
Spinach Tomato Frittata Recipe
Equipment
Ingredients
- 1 tablespoon salted butter
- 3 tablespoons shallot , sliced
- 5 large eggs
- 1 tablespoon cream
- 1/4 cup Parmesan cheese ,freshly shredded and divided
- 1/2 cup grape tomatoes , thinly sliced
- 1/2 cup baby spinach , thinly sliced
Instructions
- Preheat the oven to 350°F. Melt the 1 tablespoon salted butter in 10-inch cast iron pan or oven safe skillet over medium heat.
- Saute the sliced 3 tablespoons shallot for 1-2 minutes until they start to turn opaque.
- In a medium mixing bowl, crack the 5 large eggs and whisk with 1/8 cup of the Parmesan cheese and 1 tablespoon cream.
- Add the sliced 1/2 cup grape tomatoes and sliced 1/2 cup baby spinach to cast iron pan, stir continuously until spinach starts to wilt.
- Pour the egg mixture directly over vegetables. Cook untouched for 3-4 minutes.
- Top with the remaining 1/8 cup of parmesan cheese and place in oven for 5 minutes. Increase heat to broil and allow top to lightly brown, maybe only 30 seconds to 1 minute.
- If you've tried this recipe come back and let us know how it was in the comments or star ratings.
Nutrition
I love frittatas when we have breakfast for dinner! They’re such an easy way to have an inexpensive and savory dinner plus sneak in some extra veggies!
This is so easy! We made it for breakfast and ate leftovers for lunch during the week.