This recipe for Spinach Tomato Frittata is a great way to add some vegetables to your eggs for a hearty and filling breakfast.
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I frequently have eggs for breakfast, because they are quick to make and tasty. I usually just fry them up along with leftover veggies from the previous night’s dinner, but sometimes I want to make something more. This Spinach Tomato Frittata is the perfect vegetable frittata for breakfast or brunch.
What is a frittata?
Frittatas are a simple egg and vegetable dish that is started on the stove top and finished off in the oven. The most important thing to have for a frittata is an oven proof skillet, like a cast iron skillet or carbon steel frying pan. A frittata is made by sauteing some vegetables, adding well beaten eggs, and then baking the entire thing in the oven.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet
Lodge CRS12 Carbon Steel Skillet, Pre-Seasoned, 12-inch
Breakfast Frittata
For this breakfast frittata I sauteed spinach, onions, peppers in a little bit of oil. Then I beat together eight eggs and poured them on top of the veggies. Instead of cutting up the tomatoes and mixing them with the other vegetables I sliced them thinly and layered them on top of the frittata after I added the eggs. The tomatoes stayed floating on top as the eggs baked, which made the entire dish look more elegant and pretty.
Frittatas are also great for days when you are having breakfast for dinner, because they are cheap to make and filling. I usually make them for breakfast though, because then there will be leftovers I can heat up the next day.
Tomato Spinach Frittata
Ingredients
- 1 Tablespoon coconut oil
- 1/2 cup onions, diced
- 1/2 cup red pepper, diced
- 4 cup spinach, chopped
- 8 eggs
- salt & pepper to taste
- 1 teaspoon Italian seasoning
- 2 tomatoes, sliced
Instructions
- Preheat the oven to 350.
- Heat the coconut oil in an oven proof frying pan.
- Saute the onions and red peppers for 5 minutes to soften.
- Add the spinach and stir until the spinach wilts.
- Mix the eggs in a bowl with salt, pepper and Italian seasoning. Stir thoroughly to break up the yolks and combine the eggs.
- Pour the eggs in the pan and shake the pan to distribute the veggies and eggs evenly.
- Gently lay the tomato slices on top of the eggs and continue to cook for 3 minutes until the edges of the eggs start to look set.
- Put the pan in the oven and let it bake for 15 minutes, until the eggs are cooked through and lightly brown on top.
Notes
Nutrition facts are estimates.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 189Saturated Fat: 5gCholesterol: 327mgSodium: 153mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 12g
Lodge L8SK3 10-1/4-Inch Pre-Seasoned SkilletOXO Good Grips Stainless Steel Flexible Turner, Medium
Spinach Tomato Frittata Tips
- This is a dairy free frittata but if you like cheese it would be delicious with 1/2 a cup sprinkled on top.
- A frittata is a great way to use up leftover vegetables.
Liz Mays says
When I make eggs alone to eat, I make them scrambled. However, this looks absolutely delicious!
Amanda @ The Anti Mom Blog says
love finding new recipes for frittatas! this looks delicious and a nice treat for breakfast or brunch. thanks for sharing!
Anna @ Sunny Side Ups says
This looks delicious! I love that it’s all really healthy ingredients! It’s the best eating breakfast for dinner, and this would be the perfect thing to make for that! 🙂 Yum!
Ty says
That looks really delicious!
Kelly says
Stopping by from this Saturday’s party to say, “G’Day!”, and say how wonderful your frittata looks! 😀 Beautiful! 😀
Kelly Ninyette says
My Mum just dropped off some fresh spinach from her garden so this recipe is perfect for me to try out tomorrow! I can’t wait
Shelley @ Calypso in the Country says
I am always looking for new recipes and this one looks delicious! Visiting from Saturday Sparks party. Enjoy your weekend!
Shelley
Karly says
I would love this for dinner! Thanks for linking up with What’s Cookin’ Wedesday!
Leslie says
Yummmmm! I want some now!!! I love any kind of eggs! : )
Angela says
This frittata looks delicious. I will have to try this recipe soon.
Nan a.k.a Granny Fabulosa says
Ah, yes! I had spinach and tomatoes in my CSA box this week, too. Now I know what I’m going to do with them. Thanks for sharing!
Celeste @Leapfrog and Lipgloss says
Oh, this looks delicious. Thanks for sharing!
chanelle says
Eggs are such a good, inexpensive real food source of protein! I need to use them more often in dinner recipes. I think I could pull this one off as a dinner… at least I’m going to try!
Michelle says
Spinach is my favorite vegetable. I could eat this for breakfast, lunch, or dinner. Thanks for sharing!
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This sounds amazing and looks so delicious.
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Maggie Unzueta says
This looks insanely, incredibly good. Sooo yummy!