Spinach and Tomato Frittata

On The Menu Tonight – Spinach and Tomato Frittata! Tonight, I felt like having something a little lighter. Added bonus, it doesn’t take too long to make! If you have a cast iron skillet, I would recommend it for this dish. Try out the recipe as listed below or alter it to make it your own. Either way, let me know how it turned out.

Spinach and Tomato Frittata

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Vegetarian Italian
By Patrick Dulmage Serves: 4-6
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes

Spinach and Tomato Frittata


  • 6-8 eggs, beaten
  • ½ teaspoon salt
  • Pepper to taste
  • ½ onion, diced
  • 1 cup diced and seeded tomato, plus a few slices for topping
  • 9 ounces baby spinach, rough chop
  • Zest and juice of 1/4 lemon
  • 2 tbsp clarified butter



Set broiler to 500 degrees and heat an oven-safe pan (this would be a great time to use your cast iron skillet) on medium heat. Have your oven rack set between 4-6 inches from the broiler.


Whisk the eggs in a large mixing bowl, then add the salt and pepper.


Once the pan is up to heat, add the clarified butter and the diced onion and the diced tomato.


Cook until the onions are translucent, about three minutes. Add the spinach and let it wilt for about a minute.


Add the eggs to the pan and fold in the vegetables but don’t scramble the eggs – let them set up on the bottom and sides of the pan. It should take about 3-4 minutes. If your pan is too hot, the eggs will burn, so watch your temp. When the eggs still look wet on top but you can tell they are cooking through, turn off the heat on the stove.


Put the sliced tomato on the top of the semi-cooked eggs along with the lemon juice and zest.


Transfer the pan to the broiler and let it cook 3-4 minutes or until the top is golden brown. When it’s finished cooking slice and serve. It could also be served at room temperature for a picnic.


Variations could include adding / substituting mushrooms or topping with some grated Parmesan cheese.

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