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Spinach Frittata

Frittatas are a perfect "Meatless Monday" meal. They are quick and easy to make. The ingredients are simple staples to keep on hand. No rush to the grocery store is required. A bonus for Monday meal planning!

Prep Time 30 minutes
Cook Time 5 minutes


  • 1 T. extra-virgin olive oil
  • 1 T. butter
  • 1 small onion, diced
  • 1 small tomato, diced
  • 1/2 bag frozen spinach, defrosted and strained of all moisture
  • 2 garlic pods, finely minced
  • 8 large eggs
  • 2 T. water
  • 1/4 cup basil, finely julienned
  • 2 T. freshly grated Parmesan cheese
  • salt and pepper to taste
  • 2 T. extra-virgin olive oil

Garnish: fresh basil


  1. In a large sauté pan, set over medium heat, add the butter and olive oil. Just as it begins to sizzle, add the onions, tomatoes, and spinach. Cook for 8 to 10 minutes. Add the garlic in the last minute of cooking.

  2. Meanwhile, whisk the eggs in a small mixing bowl, add the water, basil, Parmesan cheese, and vegetable mixture.

  3. Heat a well-seasoned, ovenproof 9" skillet over medium heat until it's quite hot. Add 1 tablespoon olive oil and swirl to coat the pan.

  4. Add the egg mixture. Cook, occasionally lifting the sides so the uncooked portion can flow underneath. Cooking time will be about 5 to 8 minutes or until the edges are set and the bottom is golden.

  5. Place the skillet about 6 inches from the boiler element. Broil for until the top is set and golden, about 4 to 5 minutes. Watch closely!

  6. Slice into wedges. Place on serving plates. Garnish with fresh basil.