dinner
Spinach and Tomato Skillet Frittata
Tasty frittata stars fresh spinach, grape tomatoes, and plenty of melty Swiss cheese— Just 30 minutes. Add a green salad and perhaps some crusty bread and dinner is done.
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 8 large eggs
- 1/2 cup half and half or whole milk
- Salt to taste
- 2 tablespoons olive oil
- 1/2 yellow onion or 2 shallots, diced
- 2 cloves garlic, minced
- 1 cup grape or cherry tomatoes, halved
- 3 cups baby spinach, packed
- 3/4 cup freshly grated Swiss cheese, more or less to taste
- Freshly ground black pepper to taste
READY TO COOK!
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Preparation Instructions
- Prepare to bake—Preheat the oven to 425 degrees F. Place a skillet with 2 tablespoons of olive oil on the stovetop over medium heat
- Prep the eggs—In a medium bowl, add eggs, half and half, and about 1/2 teaspoon salt, more or less to taste. Whisk just until eggs are fully incorporated in half and half. Resist the urge to overbeat
- Sauté the aromatics—When oil is shimmering, add onions to the skillet. Sauté, stirring occasionally, till translucent—a few minutes. Add garlic and sauté, stirring constantly, for 1 minute
- Assemble the frittata—Pour egg mixture into skillet, add tomatoes and spinach and give it a stir to distribute ingredients evenly. Sprinkle Swiss cheese over frittata and add freshly ground black pepper to taste. Let mixture cook, without stirring, till eggs just start to set—about 5 minutes
- Cook the frittata—Transfer skillet to a preheated oven. Bake for about 12 minutes. Grab the skillet by the handle (with gloves or mitts—it’s hot!) and give it a shake. If the center is still liquid, let it go a few minutes more. You’re aiming for a slight jiggle in the middle. Let it rest about 5 minutes before slicing and serving
Tips
- Make the chickens proud! Over-beating and over-cooking can lead to a dense, dry frittata that doesn’t do your hard-earned eggs any justice
- Don’t skimp on dairy—Using full-fat half and half or milk (or cream!!) will take your frittata from so-so to spectacular. Caution: low-fat cheese will make everyone sad
- Make it meatier—A few slices of bacon (or 8!), deli ham, or pancetta will delight the meat lovers in your family. Just be sure it’s pre-cooked and cut into bite-sized portions, then mix it in with the vegetables
- Get creative! Try different combos of veggies like asparagus, zucchini, mushrooms, bell peppers, or kale. And choose any cheese you like: cheddar, feta, Parmesan, gouda, etc.—or try a mix of two or three
- Store leftover frittata refrigerated in an airtight container for up to 3 or 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave until warmed through
- Love your leftovers—For the ultimate breakfast (or lunch!) sandwich, place a piece of frittata between two slices of toasted sourdough or a brioche bun. A slather of mayo or aioli and a handful of arugula wouldn’t be amiss here
