Spinach and Tomato Frittata
A fluffy and nutritious frittata made with vibrant spinach and juicy tomatoes, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 6 large eggs Create structure and richness.
- 1/2 teaspoon salt Enhances overall flavor.
- 1/4 teaspoon pepper Adds warmth and depth.
- 2 cups fresh spinach Provides color and nutrition.
- 1 medium tomato Offers juiciness and sweetness.
- 1 cup shredded cheese Melts for creaminess.
Optional Ingredients
- 1 cup optional produce (e.g., onions, mushrooms, zucchini) Additional vegetables for extra flavor.
Instructions
Preparation
- Preheat the broiler to high with a rack placed in the middle of the oven.
- In a medium bowl, lightly beat the eggs with a fork, adding salt and pepper to taste.
Cooking
- In an oven-safe skillet, heat the spinach over medium heat until just wilted, about 30 seconds.
- Sprinkle the diced tomato and any optional produce or cheese evenly over the wilted spinach.
- Pour the beaten eggs over the vegetables, ensuring even coverage. Cook over medium heat (covered if possible) for about 5 minutes until the edges start to set.
- Transfer the skillet to the broiler and cook for 3 to 5 minutes, keeping an eye on it to prevent overcooking.
- Remove the skillet from the oven just before it appears fully set as residual heat will continue to cook the eggs.
- Slice and enjoy the frittata warm directly from the skillet.
Notes
For best flavor, use fresh, high-quality eggs. Keep an eye on the broiler to prevent burning. Experiment with different cheeses for added variety. The frittata can be easily customized with leftover veggies.