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.
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
Yield: serves 6
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!
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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To make this easy spinach tomato sauce, slice (or poke them with a knife tip) the tomatoes to reduce cooking time and release juices. Red chile flakes and a smashed garlic clove add seasoning. Stir in fresh spinach and you're serving, from one pan, in less than 15 minutes.
If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).
Tomatoes, which are considered acidic, do not mix well with starchy carbs such as pasta. This already-cumbersome combo turns into a recipe for digestive problems when you add dairy to it.
If you're on a vegetarian diet or are a menopausal woman or just want to make sure you're absorbing calcium well, you'll want to avoid mixing dairy with oxalate-dense foods like spinach, beets, collards, leeks and parsley.
Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
Frittatas are so simple to make! Here's how: Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
A Well-Seasoned Cast Iron Skillet Is Our Top Pick for Frittatas. Since frittatas start on the stovetop and finish cooking in the oven, above all else, an oven-safe skillet is key. And when it comes to this egg dish, the best choice is a cast iron skillet.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.
Raw tomatoes and spinach are incredibly beneficial to your health! Tomatoes, which are actually a fruit and not a vegetable, are packed with lycopene, which is an antioxidant that has been linked to helping reduce the risk of cancer and heart disease.
Spinach. The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures.
Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water. B vitamins are similarly heat sensitive.
When you sauté spinach, especially for an extended period or at high temperatures, some of these nutrients may be degraded or leach out into the cooking liquid. However, sautéing also breaks down the cell walls of the spinach, which can increase the bioavailability of certain nutrients like lutein and beta-carotene.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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