Spinach Tomato Frittata Recipe

Eggs cooked in a skillet. That's exactly what a frittata is, and sometimes it is the reason you get up in the morning, other than the essential mug of coffee or steaming tea.

Either way, you need to eat something substantial to get your body moving upon waking, and eggs are a good way to go about that. And one can never really get tired of a frittata, as it is an excellent way to use up whatever leftover veggies you have in the pantry or fridge.

It is not quite an omelet, nor is it a pizza, but you can eat it hot or cold, and that makes for an excellent recipe, always.

Frittatas also happen to be graciously easy to reheat, and they can be stored in the fridge (wedges are nice!) in an airtight container for up to a week; how's that for preparing breakfast ahead of time?

We already mentioned that you can use leftovers in a frittata; how do you know what flavors work well together? We have a few suggestions to get you started: ham and leek, spinach with bacon and onions, tomato and basil frittata, sausage and sweet potato...

Any way you slice your frittata, it really is a great way to start the day, whether you are waking up alone or preparing breakfast for a crowd of ten hungry friends or family members.

Spinach Tomato Frittata Recipe

Serves: 4 Prep: 15 min Cook: 30 min

Ingredients

• 10 to 12 eggs
• 4 oz. baby spinach leaves
• 2 tomatoes, sliced
• 1 small onion, diced
• 5 bacon slices, cooked and chopped
• 2 garlic cloves, minced
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper to taste

Preparation

1. Preheat oven to 375 F.
2. In a bowl, whisk the eggs and season to taste.
3. Melt the ghee in an oven-safe skillet over medium heat.
4. Add the garlic and onion, and cook until soft, 2 to 3 minutes.
5. Add half of the sliced tomatoes, all of the crumbled bacon, and spinach; cook another 2 to 3 minutes or until the tomato is soft.
6. Pour the eggs into the skillet. Cook until it starts to set just a little, then place the remaining tomatoes on top.
7. Transfer the skillet to the oven and bake for 15 to 20 minutes or until the frittata is fully set.

📖 Recipe

Spinach Tomato Frittata Recipe

When serving breakfast to a crowd any frittata will do. Make that a spinach and tomato frittata, and you better bake two.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 357 kcal

Ingredients

  

1x2x3x

• 10 to 12 eggs
• 4 oz. baby spinach leaves
• 2 tomatoes sliced
• 1 small onion diced
• 5 bacon slices cooked and chopped
• 2 garlic cloves minced
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Preheat oven to 375 F.
• In a bowl, whisk the eggs and season to taste.
  10 to 12 eggs, Sea salt and freshly ground black pepper to taste
• Melt the ghee in an oven-safe skillet over medium heat.
  2 tbsp. ghee
• Add the garlic and onion, and cook until soft, 2 to 3 minutes.
  2 garlic cloves, 1 small onion
• Add half of the sliced tomatoes, all of the crumbled bacon, and spinach; cook another 2 to 3 minutes or until the tomato is soft.
  4 oz. baby spinach leaves, 2 tomatoes, 5 bacon slices
• Pour the eggs into the skillet. Cook until it starts to set just a little, then place the remaining tomatoes on top.
• Transfer the skillet to the oven and bake for 15 to 20 minutes or until the frittata is fully set.

Nutrition

Calories: 357kcalCarbohydrates: 5gProtein: 19gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 446mgSodium: 363mgPotassium: 412mgFiber: 1gSugar: 2gVitamin A: 3264IUVitamin C: 11mgCalcium: 100mgIron: 3mg

Keyword frittata, spinach, tomato

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