Spinach, Tomato & Cheese Frittata

This Spinach, Tomato & Cheese Frittata is quick and easy to prepare. Healthy, delicious, and perfect for breakfast and brunch, or dinner too!

4.70 from 23 votes

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Prep Time 5

Cook Time 30

Total Time 35

Course Breakfast, Main Course

Cuisine American, Italian

Servings

Calories 291 kcal

Equipment

10-12 inch cast iron or nonstick, oven-safe skillet

Ingredients

8 Eggs
⅓ cup Whole Milk
1 Onion chopped
3 Garlic Cloves minced
1 cup Spinach fresh
1 cup Cherry Tomatoes halved
1 cup Pecorino Romano Cheese grated
1 tablespoon Olive Oil
1 teaspoon Italian Seasoning
½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper ground

Instructions

Preheat oven to 350 degrees.
Whisk the eggs until well combined.
Mix in the milk and spices, and set aside.
Heat the olive oil in a cast iron skillet over medium low heat. Add the onion and saute for 3-4 minutes until soft and translucent.
Add the spinach, tomato, and garlic. Cook for 2 minutes or until the spinach wilts and you can smell the garlic.
Sprinkle the cheese evenly over the vegetables and let sit until slightly melted.
Add the egg mixture. Tilt the pan as needed to ensure that all of the vegetables are covered.
Place in oven and cook for 20 minutes, or until the middle has set and the edges are golden brown.
Broil for 1-2 minutes to brown the top (optional).
Let sit for 5 minutes prior to serving.

Notes

Feel free to substitute your favorite vegetables and cheese!
Don't overcook, or your frittata will be dry and spongy.
Full fat dairy is recommended for a more creamy texture.

Enjoy!

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