Delicious & easy this Tomato Spinach Frittata is a crowd-pleaser at breakfast, brunch, or dinner. It only takes a few minutes of prep and you have a delicious & fancy egg dish.
I love frittatas. I learned how to make them about six months ago and just love making & eating them! I make them often when I host Bible study as I can whip them up, pop them in the oven and have a hot snack for my ladies when they arrive.
I made both my Spinach Asparagus Frittata and my Garlic Zucchini Frittata for my Bible study ladies and they loved them both. I wanted to try something new for them this time. So I decided to try one with tomatoes. I was very pleased with how it turned out.
I also love that I can make them without any dairy and they still taste amazing. And since they are gluten-free they are great to bring to a brunch or when you’re hosting coffee as they are very allergy friendly. This frittata also look a lot fancier than they are. It only takes a few minutes of prep and you have a delicious egg dish.
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 3 cloves garlic finely chopped
- 1 packed cup baby spinach
- 10 eggs beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 roma tomatoes thinly sliced
Preheat oven to 350 degrees.
Put olive oil in large oven safe skillet & saute onions & garlic until onions are translucent and tender.
Add spinach & cook until spinach is wilted. Remove from heat.
Add salt & pepper to eggs and pour eggs over the vegetables. Shake pan slightly to let the eggs settle into the vegetables.
Place sliced tomatoes on top of egg mixture.
Bake at 350 for 20-25 minutes until eggs are cooked through.
What’s your favorite way to make eggs?
Looking for other awesome breakfast recipes? Check these out!
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