Best 3 Spinach And Tomato Frittata Recipes

Are you looking for a quick and flavorful brunch or lunch recipe? If so, a spinach and tomato frittata could be the perfect option for you. This Italian dish is incredibly easy to make and only requires a few simple ingredients. Whether you are a seasoned cook or a beginner in the kitchen, this article will provide you with tips and tricks to create a delicious spinach and tomato frittata that will impress your family and friends.

Here are our top 3 tried and tested recipes!

SPINACH AND SUN-DRIED TOMATO FRITTATA

Spinach and Sun-Dried Tomato Frittata image

Provided by Dean Rucker

Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Steps:

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

TOMATO AND SPINACH FRITTATA

Tomato and Spinach Frittata image

There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I say it is for 2 but that is if it is served with a salad and a roll. Hope you enjoy it. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some pep to the recipe. An 8" pie plate works but it needs to have at least 1 1/2 " sides. I used an 8" x 6" casserole dish. I used adobo chili pepper for my "Hot" spice.

Provided by Bergy

Categories Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 cups tightly packed Baby Spinach, cleaned, stems removed
1 cup onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon chili flakes (optional)
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
1 cup 2% cottage cheese, drained
2 eggs
2 roma tomatoes, sliced
2 ounces lite havarti cheese, grated

Steps:

Pre heat oven to 375°F.
Lightly spray a baking dish with Pam or other No Oil spray.
Place the cottage cheese in a strainer and drain for 5 minutes.
Pack the spinach on the bottom of the dish.
Add the sliced onion.
Sprinkle on the Adobe spice.
Combine the eggs and cottage cheese in a food processor and puree until the mixture is very smooth.
Pour over the spinach.
Arrange the tomato slices on top.
Sprinkle on the grated cheese.
Bake in 375 oven until golden and the eggs are cooked apprx 25 minutes.

Nutrition Facts : Calories 334.5, Fat 17.4, SaturatedFat 9.4, Cholesterol 256.2, Sodium 738.5, Carbohydrate 16.4, Fiber 2.6, Sugar 5.9, Protein 28.7

SPINACH AND TOMATO FRITTATA

Spinach and Tomato Frittata image

Looking for a traditional frittata that's ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups lightly packed fresh spinach (about 4 ounces)
2 tablespoons water
3 eggs
3 egg whites
1/3 cup chopped green onions (about 5 medium)
1/4 cup fat-free (skim) milk
1/4 teaspoon ground red pepper (cayenne)
1 large tomato, chopped (1 cup)
1/2 cup crumbled feta cheese (2 ounces)

Steps:

Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 170 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

Tips:

Choose fresh, ripe spinach for the best flavor. Baby spinach leaves are ideal for this recipe.
Use a good quality cheese. A hard cheese like Parmesan or Pecorino Romano will add a nutty flavor to the frittata.
Don't overcook the frittata. It should be cooked through but still slightly runny in the center.
Serve the frittata warm or at room temperature. It is also delicious cold, making it a great option for a packed lunch.
Garnish the frittata with fresh herbs or a sprinkle of red pepper flakes before serving for extra flavor and color.

Conclusion:

This spinach and tomato frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own preferences by adding different vegetables, herbs, or cheeses.

Whether you are looking for a quick and easy weeknight meal or a special dish for a brunch party, this frittata is sure to please everyone at the table.