Tomato and Spinach Frittata
Tomato and spinach frittata is a simple, one-skillet meal that works for brunch or an easy dinner. With cherry tomatoes, spinach, and feta, it bakes up tender, savory, and fresh.
Servings: 8 servings
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 10-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.
Video
Nutrition
Serving: 1serving | Calories: 190kcal