Making a frittata is one of the easier, more impressive, things you can do with eggs. With about 6 eggs, any combination of vegetables you like, and about 20 minutes, you can have a tasty brunch recipe or breakfast-for-dinner recipe on your hands. This recipe for a spinach and tomato frittata is an endlessly customizable palate for your enjoyment!
When I’m not just cooking breakfast for myself on the weekends, I love to make a spinach and tomato frittata for my husband and I. When I do, I use the Greenpan, a super nonstick pan made without harsh chemicals and the frittata slides out of the pan with no stick and no mess at all.
- Not set
- Set
Here’s my very-customizable template for making a veggie frittata.
- Preheat the oven to 425F
- Spray a Greenpan or any 9″ skilet with a little bit of nonstick spray
- Sautee the spinach – or any veggie – in the pan until wilted a bit
- Add in tomatoes and sautee a bit to combine
- Add in the scrambled eggs and distribute evenly amongst the veggies — let it cook for about 2 minutes so that it’s set
- Add the whole skillet into the oven and cook at 425F for about 10 minutes until it’s puffed up and is all set
- Slice and serve!
Mimi Newman A customizable spinach and tomato frittata recipe for two
- 6 eggs scrambled
- ½ cup of cherry tomatoes
- Pinch of kosher salt and pepper
- 2 cups of fresh spinach
- optional: 3-4 slices of deli ham chopped
- Spray a Greenpan with a little bit of nonstick spray
- Sautee the spinach in the pan until wilted a bit
- Add in tomatoes and sautee a bit to combine
- Add in the scrambled eggs and distribute evenly amongst the veggies — let it cook for about 2 minutes so that it’s set
- Add the whole skillet into the oven and cook at 425F for about 10 minutes until it’s puffed up and is all set