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Tomato-Spinach Frittata

Tomato Spinach Frittata recipe by SeasonWithSpice.com

One moment, it’s hot and buggy and you’re in your garden filling a bucket with juicy tomatoes thinking to yourself that no matter how much tomato soup you cook, you’ll never keep up with the vines.

Then the next moment, as fast as summer freezes into fall in Minnesota, a dozen green tomatoes are all that remain in the garden, while a handful of the last red ones of the harvest sit on the kitchen counter, carefully watched, protected and rationed.

Rationed for new recipes to try like Tomato-Spinach Frittata.

Tomato Spinach Frittata by SeasonWithSpice.com

Incorporating the garden tomatoes with spinach, yellow onion and freshly grated parmesan cheese, this Italian-style omelette called a frittata, is a simple, delightful egg dish for brunch or a light dinner. 

With the addition of herbs like chives, parsley, rosemary and oregano, and a touch of spice with smoked Spanish paprika and black pepper, this unassuming omelette bursts with flavor.

What is frittata?

Cooked on low heat in a skillet until the eggs almost set, then transferred to the oven to broil until the top layer browns, this Tomato-Spinach Frittata can be served hot or warm from the pan, best enjoyed on a crisp fall day. 

Have this frittata with a watercress or mixed green salad on the side, and savor every bite of those last remaining garden tomatoes.

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Tomato-Spinach Frittata by Season with Spice
Serve 2-3

6 large eggs
Pinch of salt
Freshly ground black pepper to taste
1/2 cup good quality parmesan cheese, freshly grated
2 tbsp olive oil
1/2 medium yellow onion – sliced thinly
2 cups spinach leaves
2 firm & ripe tomatoes – cut one into cubes, and the other into 1/2-inch slices.
1/4 tsp of Season with Spice's Sweet Spanish paprika
Chopped fresh herbs: chives, parsley, rosemary and/or oregano

1. Whisk the eggs, salt and black pepper vigorously in a mixing bowl, in order to beat a lot of air into the eggs to create a fluffier texture for the frittata. Then gently mix in the cubed tomato and parmesan cheese. Set aside.
2. Grease the bottom and sides of an 8-inch, oven-proof skillet with olive oil and heat over medium-high heat. Once hot, add a bit more olive oil to the pan and toss in the sliced yellow onion. Sauté for 5 minutes until the onion softens. Then add in spinach, and sauté for a quick minute, just until the spinach leaves start to wilt.
3. Turn heat down to medium-low, and add the egg mixture into skillet. As the frittata cooks, use a rubber spatula to gently lift the cooked edges to allow uncooked eggs to run down to the bottom of the skillet. Once the eggs begin to set around the edges – after about five minutes - arrange the tomato slices on top (you can also add another layer of cheese, if desired).
4. Lower the heat to low, cover the skillet, and continue cooking for another 5-8 minutes.  As it cooks, occasionally shake the skillet gently to ensure it cooks evenly, and also remove the cover a few times and use a spatula to lift the frittata to prevent it from sticking to the bottom of the pan.  When the eggs are just about set (the top will be slightly runny) turn the fire off, uncover, and sprinkle on smoked Spanish paprika and chopped fresh herbs.
5. Turn the oven to broil and place the whole skillet into the oven. Broil for a few minutes (about 3-4 minutes), watch closely until the frittata is lightly browned and fluffy.
6. Remove from oven and loosen the frittata by gently shaking the pan. Cut into wedges and serve immediately.

- For a gourmet version, try it with Fortina cheese (Italian cow’s milk cheese), goat cheese, Romano cheese, ricotta, or feta cheese.


Rosa May said...
This comment has been removed by a blog administrator.
Wok with Ray said...

Beautiful and healthful frittata! This is my kind of brunch. I hope you guys are having a good and relaxing weekend!

mjskit @ mjskitchen.com said...

Oh your frittata looks SO beautiful! I'm envious of your fresh tomatoes and also of how you are able to add tomatoes to a frittata and have it turn out perfect! Whenever I add tomatoes to an egg dish of any kind, they makes it watery and it doesn't set. What's your secret? Thanks for sharing such a gorgeous dish!

Season with Spice said...

Thanks Ray. You too have a good week!

Season with Spice said...

You're so sweet, MJ. Fresh garden tomatoes are really one of the best things we enjoy this summer since we moved to Minnesota. It's kind of sad to know that the season is almost over though. And you're right, fresh tomatoes in an egg dish do take longer to set. I do make sure I use ripe yet firm tomatoes and discard the extra juice. So far they have been working out fine for me.

justonecookbook said...

I'm thinking this could be good for lunch box too! :D Well, tomorrow is Sunday and we eat proper breakfast on weekends... Got tomatoes and spinach... hey I have everything! :D I should print out now and will give it a try tomorrow! :D

Season with Spice said...

Oh yeah, the frittata wedges can fit nicely into your adorable bento box:)

Ash said...

My husband and I only eat egg whites. Would they still turn out fluffy if we just whisk them? This looks good!

Season with Spice said...

Hi Ash - sure, it will be fine as long as you beat the egg whites until foamy. You can also add a pinch of turmeric into the egg whites. Not only it adds golden hue and flavors to your frittata, turmeric has many great health benefits too!

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