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Spinach Tomato Frittata


My friend Czilas used to often make frittata as her go-to lunch. She first introduced me to this deliciousness.


1. Preheat oven to 350 degrees Fahrenheit.
2. Heat oil in an oven-proof sauté pan. Add onion and sauté until translucent. Add tomatoes and cook until soft. Add spinach leaves and cook until wilted. Add garlic and cook until fragrant, about three additional minutes.
3. In a bowl, whisk together eggs, milk, 1/4 cup cheese, and salt and pour over vegetable mixture. Optionally, add additional cheese on top. Let set then transfer to oven and bake for 20-30 minutes, until center is almost set. It should appear to have a custard consistency.  


A frittata should have the consistency of a creamy custard. Even it it still seems jiggly, don’t be worried. If you overcook it until completely set it will become rubbery. It will continue cooking from residual heat after you take it out of the oven. If you have a dairy cast iron skillet, it’s the best tool to use for cooking this dish.