Best 4 Spinach Tomato Frittata Recipes

Spinacia oleracea, commonly known as spinach, blended with the luscious red orb of Solanum lycopersicum, also known as tomatoes, creates a vibrant spinach tomato frittata, an Italian dish that is a delightful symphony of flavors and colors. This delectable dish encapsulates the essence of a culinary masterpiece, tantalizing taste buds with its medley of textures, from the tender spinach to the juicy tomatoes, all held together by the velvety embrace of eggs. A journey through the culinary landscape of frittata reveals a tapestry of variations, with each region infusing its unique touch to this versatile dish, resulting in a captivating culinary adventure that is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH-TOMATO FRITTATA

Spinach-Tomato Frittata image

This sure-fire frittata has a pretty mix of fresh vegetables blended with Mediterranean seasonings and the tang of Parmesan cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

6 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 teaspoons olive oil
6 oz fresh spinach, stems removed, torn into bite-size pieces (about 6 cups loosely packed)
5 to 6 cherry tomatoes, quartered

Steps:

In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 325 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

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:

Use fresh, ripe ingredients: High-quality ingredients will result in a more flavorful frittata. Look for fresh spinach with deep green leaves and ripe, juicy tomatoes.
Don't overcook the eggs: The eggs should be cooked through but still slightly soft and moist. Overcooked eggs will be tough and rubbery.
Add your favorite fillings: In addition to spinach and tomatoes, you can also add other fillings to your frittata, such as cheese, cooked bacon, sausage, or vegetables.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the frittata from sticking. If you don't have a well-seasoned skillet, you can grease it with butter or cooking spray.
Let the frittata cool slightly before serving: This will help the frittata hold its shape when you cut it.

Conclusion:

Spinach tomato frittata is a delicious and easy-to-make breakfast, lunch, or dinner option. It's packed with flavor and nutrients, and it's a great way to use up leftover spinach and tomatoes. With just a few simple ingredients and a little bit of time, you can enjoy a delicious and satisfying frittata that the whole family will love.