Spinach & Tomato Frittata

Simplify your morning with our frittata recipe using kitchen staples, egg, veggies and cheese. This breakfast-worthy egg dish is ready in 20 minutes or less, and you only need one piece of equipment to make it: an oven-friendly skillet. For a complete meal and extra boost of fiber, serve with a side of fresh fruit and a slice of whole-grain toast.

Active time: 10 minutes | Total time: 20 minutes

Spinach & Tomato Frittata

Ingredients

• 6 large eggs
• 1/4 cup (60g) skim milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper, divided
• 1 tsp olive oil
• 1/2 small red onion, halved and thinly sliced
• 5 cups (140g) fresh spinach leaves
• 1 cup cherry tomatoes, halved (about 12)
• 1/4 cup (28g) shredded part-skim mozzarella cheese

Directions

Place an oven rack in the upper third of the oven, about 10 inches away from the heat; preheat the broiler.

Whisk together the eggs, milk, salt, and 1/8 tsp pepper. Set aside.

Heat the oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add the onion and cook, stirring often, about 3 minutes or until softened. Stir in the spinach; cover and cook, tossing occasionally with tongs, about 2 minutes or until wilted.

Pour the egg mixture over the spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle the top with the tomatoes. Cook over medium heat for 4 minutes or until the edges begin to set and the bottom is cooked. Place in the oven.

Broil 3 minutes or until the frittata is golden brown and the center is set. Remove from the oven; sprinkle with the mozzarella cheese and remaining 1/8 tsp pepper. Broil 1 minute or until the cheese melts.

Cut into 6 (3 1/2-inch) wedges (remember the handle will be hot when serving). Serve immediately.

Serves: 6 | Serving Size: 1 (3 1/2-inch) wedge 

Nutrition (per serving): Calories: 110; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 189mg; Sodium: 226mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 9g

Nutrition Bonus: Potassium: 324mg; Iron: 9%; Vitamin A: 169%; Vitamin C: 20%; Calcium: 10%

Originally published April 3, 2020; Updated August 2026

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