Spinach Tomato Frittata

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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.

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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.

A spinach and tomato slice of quiche on a plate.

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.

An omelet with spinach and tomatoes in a skillet.

5 from 10 votes

Tomato Spinach Frittata

Published By Anne
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4
Print Save Rate Pin


  • 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


  • Preheat the oven to 350.
  • Heat the coconut oil in an oven proof frying pan.
    1 Tablespoon coconut oil
  • Saute the onions and red peppers for 5 minutes to soften.
    1/2 cup onions, 1/2 cup red pepper
  • Add the spinach and stir until the spinach wilts.
    4 cup spinach
  • Mix the eggs in a bowl with salt, pepper and Italian seasoning. Stir thoroughly to break up the yolks and combine the eggs.
    8 eggs, salt & pepper to taste, 1 teaspoon Italian seasoning
  • 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.
    2 tomatoes
  • Put the pan in the oven and let it bake for 15 minutes, until the eggs are cooked through and lightly brown on top.

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Nutrition Information

Calories: 187kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 153mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4393IU | Vitamin C: 42mg | Calcium: 99mg | Iron: 3mg

Nutrition facts are estimates.

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 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.

A slice of spinach and tomato quiche on a plate.

Find more Breakfast Recipes

Spinach and tomato frittata.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

17 thoughts on “Spinach Tomato Frittata”

  1. 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!


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