This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Tomato and Spinach Frittata
This tomato and spinach frittata is for those nights when you need an easy dinner, but you still want to feel like you made something real. That’s exactly why I love making a frittata: it’s packed with protein (8 eggs!), flexible with whatever flavors you love, and it works for breakfast, brunch, lunch, or dinner without changing a thing.
This version is all about simple, classic flavors that shine when kept simple and unadulterated. Juicy tomatoes, lots of basil, a quick wilt of spinach, and salty feta that turns creamy as it bakes.
Also, I’m with my mom on this one. She hates the stems on spinach, so if I see big stems, they’re coming off. I’ll let you decide for yourself.
Why this frittata is so good:
- Leftovers are perfect, as slices reheat beautifully. Think: a quick lunch.
- An anytime meal, from breakfast, brunch, lunch, to dinner.
- Lots of protein with minimal preparation time.
- Customize it for your own taste, but try out the tomatoes, basil, garlic, and feta.
- Meat-free for those who want a vegetarian option.
Tomato and Spinach Frittata Ingredients
This frittata recipe comes together with a few ingredients:
- Eggs – The foundation that bakes up tender and hearty.
- Dijon mustard – Trust me on this one: It amps up the savory undertones without screaming “mustard.”
- Heavy cream – Adds just enough richness for a soft, custardy texture.
- Kosher salt and black pepper – Make sure the whole frittata tastes perfectly seasoned.
- Unsalted butter – Helps soften the shallot and adds richness to the base of the filling.
- Cherry tomatoes – Sweet, juicy pops that stay a little chunky if you keep them halved.
- Baby spinach – A nutrient-packed green that wilts down in minutes (trim bigger stems if you want).
- Shallot – A lighter, more delicate allium than onion, perfect in this frittata to let the other flavors shine through.
- Garlic – Essential savory flavor, minced fresh for the best punch.
- Fresh basil – One of the star flavors!
- Feta cheese – Crumbled by hand for bigger pieces, plus it turns creamy in the oven.
The full amount of each ingredient can be found in the recipe card below.
How to Make Tomato and Spinach Frittata
This frittata recipe can be made in 3 easy steps:
Step 1: Mix the eggs – Preheat the oven to 375°F. Whisk eggs with Dijon mustard, heavy cream, salt, and black pepper until smooth and fully combined.
Step 2: Create the filling – Halve the cherry tomatoes, mince the shallot and garlic, and roughly chop the basil (trim large spinach stems if needed). Place butter in an oven-safe skillet over medium heat, then sauté shallot until translucent. Add garlic and basil, stir briefly just until fragrant. Add tomatoes and spinach, toss until the spinach begins to wilt and the tomatoes start to gloss.
Step 3: Bake the frittata – Remove from heat and pour the egg mixture into the skillet, and gently nudge the filling so it’s evenly distributed. Sprinkle crumbled feta over the surface. Transfer to the oven and bake until the edges are set and the center has a slight jiggle, 15-20 minutes. Let it sit for about 5 minutes, then serve.
Recipe Tips
- Dijon is the secret ingredient – It deepens the flavor as Worcestershire sauce does, but you won’t taste “mustard.”
- Keep tomatoes chunky – Halve them so they stay noticeable instead of disappearing into the eggs. If there is an especially large tomato, you can slice it into quarters, but most should be halved.
- Do not rush cooking the shallot – Translucent is the goal, no browning needed for this delicate flavor profile.
- Add garlic later – It can burn fast, so wait until the shallot softens, then stir it in briefly.
- Aim for a gentle jiggle to know when it’s done – A little movement in the center means the frittata will finish cooking with the carryover heat.
Follow These Tips
Serving & Storage
To serve – As soon as the frittata comes out of the oven and cools for 5 minutes, slice it into wedges (like a pizza) or scoop it right out of the pan. This can be served for breakfast, brunch, or a simple weeknight dinner.
To store – Store slices in an airtight container for up to 5 days in the refrigerator. Reheat slices in a 300°F oven until warmed through, about 10 minutes, or microwave in short intervals until heated. The oven gives the best texture.
You can freeze the frittata, though the eggs’ texture may soften slightly upon thawing, so it’s best made and enjoyed fresh. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Weeknight Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Tomato and Spinach Frittata
Ingredients
- 8 large eggs
- ½ cup heavy cream
- 2 tsp Dijon mustard
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp unsalted butter
- ½ cup minced shallot
- 2 cloves garlic minced
- 1 ½ cups halved cherry tomatoes
- ½ cup roughly chopped fresh basil
- 3 cups baby spinach
- 4 oz feta cheese crumbled
Instructions
- Preheat the oven to 400°F.
- Make the custard: In a large bowl, combine the eggs, heavy cream, Dijon mustard, salt, and black pepper. Whisk until the eggs are fully incorporated and smooth. Set the bowl aside.8 large eggs, ½ cup heavy cream, 2 tsp Dijon mustard, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Make the filling: Melt the butter in a 12-inch skillet over medium heat. Add the shallot and sauté until it is translucent, 3-4 minutes. Add the garlic, tomatoes, basil, and spinach. Sauté until the spinach is just wilted, 2-4 minutes. Remove from the heat and add the custard mixture. Stir to incorporate the filling and sprinkle with the feta cheese.1 tbsp unsalted butter, ½ cup minced shallot, 2 cloves garlic, 1 ½ cups halved cherry tomatoes, ½ cup roughly chopped fresh basil, 3 cups baby spinach, 4 oz feta cheese
- Bake in the preheated 400°F oven until the eggs are set, 15-20 minutes. Remove from the oven and cool for 5 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
