Spinach and Tomato Frittata – Quick and Easy Breakfast
Please note that this post contains affiliate links. As an Amazon Associate, Rewards Style influencer and Jane Influencer, we earn from qualifying purchases and any sales made through such links will reward us a small commission – at no extra cost for you.
You know that I love to share everything with y’all. Whether it be the best places to shop, favorite paint colors or decorating tips – it’s not fair to keep this information to myself. We recently had friends stay with us and I made spinach and tomato frittata for breakfast. One friend innocently asked me “why haven’t I seen this on the blog?” Well – I hadn’t really thought about it. She encouraged me that I just had to share this recipe because it is so quick, delicious and easy to make.
In the hustle and bustle of life it is sometimes hard to find the time to keep up at home. We are all so busy working, getting the kids ready for school, car pool, working late…well, you get the idea. Sometimes I find myself on the hamster-wheel-of-life and commitments at home take a back seat…and I don’t even have any children at home to take care of.
One of my commitments is cooking. I’m not a Leave it to Beaver housewife by any stretch of the imagination. In our household we each have strengths and one of my best strengths is cooking – Honey Bee, not so much 🙂 I’m fortunate that he will eat everything that I cook without complaint – and he does the clean up.
We all know that eating a good breakfast every morning is very important. This meal sets your day up for success – especially if your breakfast is healthy and delicious.
Ingredients
- 1 cup loosely packed spinach
- 5-8 grape tomatoes (your preference) We love tomatoes - so we use more.
- 4 basil leaves chopped
- salt and pepper to taste
- 4 large eggs
- 4 TBS milk - use water for a healthier frittata
- Spray butter
Instructions
Preheat oven to 350 degrees.
Using a large muffin pan, spray 4 of the muffin cups with spray butter.
Evenly divide the spinach and place into the muffin cups.
Add the basil to each cup.
Add the tomatoes to each cup.
Mix the eggs and milk in a bowl. Whisk until well blended. Pour evenly into each muffin cup.
Season with salt and pepper.
Bake in oven for 15 minutes or until done. (All ovens vary)
This frittata recipe is very versatile. You can add cheese, bacon, ham and other veggies to your personal taste. These are so good - we make extra and store them in the fridge. We have also had these for a light supper.
The spinach and tomato frittata couldn’t be any easier to put together.
The best part is that you can double or triple this recipe and store the leftovers in the fridge.
This way the extras become grab-and-go breakfast.
We even enjoy eating the frittatas as lunch or dinner too.
I also like how versatile the additions can be. Chopped pepper, ham, onions – whatever your favorites are.
When I tell guests that I’m serving spinach and tomato frittata they think it’s this super complicated and fancy dish. This could not be further from the truth. I think this is even easier than making basic scrambled eggs.
I hope you give this recipe a try…let me know what you think!
Don’t forget to Pin This to your favorite Pinterest Board!
This looks so good! I can’t wait to try this because you are right there are so many different combinations you can use for this base. Girl, you’re making me look good in the kitchen – thank you! Hugs, CoCo
WOW, this looks pretty tasty! I’m definitely going to give this a go.
Bambi
Oh my goodness! Beautiful, healthy, delicious! Thanks for sharing! What a great way to serve breakfast to a crowd!