Spinach Tomato Frittata Recipe

angled shot of slice of tomato spinach frittata on spatula

Course: Breakfast

Cuisine: Italian

Keyword: frittata recipe

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 151kcal

Author: Chef Jessica Anne

This Tomato Spinach Frittata recipe is excellent for breakfast or brunch, packed full of delicious flavors from tomatoes, spinach, shallots, and parmesan cheese!

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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.

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