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Spinach and Tomato Frittata
Created by: Howcan Team
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat. Add 1 small diced onion and cook until softened, about 3 minutes.
- Add 2 cups of chopped fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Pour the egg mixture into the skillet and gently stir to distribute the spinach and onions evenly. Cook for 3-4 minutes, or until the edges are set but the center is still slightly runny.
- Arrange 1 cup of halved cherry tomatoes on top of the frittata, then sprinkle with 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese.
- Preheat the broiler. Place the skillet under the broiler and cook for 3-4 minutes, or until the frittata is set and the cheese is golden and bubbly.
- Remove from the broiler and let it cool for a few minutes. Slice and serve warm. Enjoy!
The Spinach and Tomato Frittata has a rich history dating back to ancient Rome, where it was a popular dish among the elite. This savory egg-based dish has since become a staple in Italian cuisine, known for its versatility and delicious flavors. Chefs in regions like Tuscany and Sicily have perfected the art of making frittatas, using fresh, locally sourced ingredients like spinach and tomatoes to create a vibrant and flavorful dish. Today, the best versions of this dish can be found in authentic Italian trattorias and family-owned restaurants, where the emphasis is on using high-quality, seasonal produce. The key to a perfect frittata lies in achieving the ideal balance of fluffy eggs, tender spinach, and juicy tomatoes, all seasoned with aromatic herbs and spices. While the traditional stovetop method is popular, some chefs also swear by baking the frittata in the oven for a light and airy texture. Whether enjoyed for breakfast, brunch, or a light dinner, the Spinach and Tomato Frittata continues to be a beloved classic in Italian culinary tradition.
30 min
4 servings
220 calories
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