Spinach and Tomato Frittata

September  8, 2014
8 Ratings
Photo by Mark Weinberg
  • Serves 3
What You'll Need
  • 1 tablespoon olive oil
  • 2 handfuls spinach, chopped
  • 1 clove garlic, minced (Instead of "clove garlic," I write "glove" first, every time. Let's make glove a thing.)
  • 8 big basil leaves
  • 5 eggs
  • 1 heaping cup chopped tomatoes -- like, just a big ol' mound of them
  • 2 ounces shredded asiago cheese
  • 3 ounces ricotta
  • Salt and pepper
  1. Preheat oven to 375° F.
  2. Heat olive oil and garlic in a smallish pan over medium heat. Add the spinach and cook down until just wilted. Remove from pan and set aside.
  3. Whisk eggs together in a big bowl. Add cooked spinach, asiago, and 5 of the basil leaves, chopped. Season with salt and pepper.
  4. Pour mixture back into the pan on the stove. Top with tomatoes, pressing them into the mix, and the remaining chopped basil leaves. Sprinkle on clumps of ricotta.
  5. Cook on the stove until the bottom is just set, about 3 minutes, then slide into the oven. Cook until set, about 15 minutes.

See what other Food52ers are saying.

  • june collignon
    june collignon
  • Marques
  • Carol
  • delicia.sampson.7
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

13 Reviews

june C. September 27, 2022
A huge hit especially with gluten free guests. I sautéed the spinach AND tomatoes the night before and kept in the frig. I wish I could add a pic, it was beautiful and oh so yummy.
Marques February 18, 2019
Made this morning for a family gathering, with baby kale, cheddar and turkey sausage. I cooked sausage first, then let rest while I sautéed kale with garlic. Poured eggs right into pan w greens and added sausage — was perfect!
Kathy S. October 12, 2014
Haven't tried this exact one, but, don't see why you have to cook the spinach. Just chop and mix with the egg. It will cook enough in the oven and then there won't be excess water to worry about.
shellie September 30, 2014
I see in the photo that you've prepared it in a stainless steel pan. I generally use nonstick for eggs, because every time I try to make eggs in stainless, they stick like nobody's business and it is SUCH a pain to clean the pan. I use ample oil and I heat the oil before the eggs hit the pan. What gives? Any trick for avoiding the dreaded stick?
delicia.sampson.7 September 17, 2016
I was wondering the very same thing! I use Allclad and it has a great release for most things, but not eggs...
Nimuae September 26, 2014
Halved Cherry tomatoes and asparagus spears arranged in a wagon wheel pattern with Gruyere cheese. Yummers, especially for a super quick weeknight dish
Brenny September 22, 2014
I neglected to do that.
Thanks for the advice.
Brenny September 21, 2014
This is the first (of many, I hope) frittata I have made and it was delicious. My only concern is that it was a bit watery. I drained the ricotta. Maybe I overcooked the spinach. Anyone have a similar experience or have a suggestion as to how to avoid that in the future?
yermalove September 22, 2014
The cooked spinach should be wrapped in a towel and given
a good squeeze.
monica September 21, 2014
I think we should call it glove too! It made me giggle thanks! Can't wait to go home tonite after work and whip this puppy up, after i go to the produce market of course, thanks!
Leslie K. September 21, 2014
Just made one 2 nights ago with red pepper, spinach, garlic, onion, potatoes - so good and this one looks great as well.
Carol September 17, 2014
So simple but so good! Will probably make this a standby favorite.
mklug September 16, 2014
I have been meaning to "learn" to make frittatas for some time now--it seems like such a glam yet easy thing that one would throw together for dinner. I tried this last night with a simple salad on the side and my husband and I just loved it! It couldn't be more simple, light but filling, and definitely an upgrade style-wise from the usual "I can't bear to deal with dinner so I guess we'll have pasta again".

Thanks again!