Spinach & Tomato Frittata

Simplify your morning with our frittata recipe using kitchen staples, egg, veggies and cheese. This breakfast-worthy egg dish is ready in 20 minutes or less, and you one need one piece of equipment to make it: an oven-friendly skillet. Serve with a side of nonfat plain Greek yogurt and slice of whole-grain toast for a boost of protein, fiber, and calories.

under 20 mins

Ingredients for servings

    Spinach & Tomato Frittata

  • 6 large eggs 50 grams each

  • 0.25 cup skim (1%) milk

  • teaspoon salt

  • 0.25 teaspoon coarsely ground black pepper divided

  • 1 teaspoon olive oil

  • 0.5 small red onion halved and thinly sliced

  • 1 container spinach leaves 5-ounce or 140 grams

  • 12 cherry tomatoes halved

  • 0.25 cup shredded part-skim mozzarella cheese


  • Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler.

  • Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside.

  • Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted.

  • Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven.

  • Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts.

  • Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.

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