This Tomato Herb Frittata is bursting with fresh herbs, juicy tomatoes, tender spinach, and savory Italian cheese, making it a perfect choice for breakfast, brunch, or even a light lunch. Every bite is bright with fresh flavor and vibrant color. Best of all, it comes together effortlessly while still looking elegant and impressive, ideal for serving to guests or enjoying at home on a relaxed weekend.
When serving for breakfast, fresh fruit, mixed berries or sliced melon balances the savory flavors in the frittata. If not looking to impress, some sliced avocado along with toast, yogurt, or cottage cheese makes this a simple, protein-packed, and healthy start to the day. If you are not in a rush, roasted potatoes or hash browns pair well with a more hearty breakfast. You can make potatoes starch-resistant by making them a day ahead and storing them in the refrigerator overnight.
If you are planning a brunch or serving this frittata to guests, a simple salad or breakfast sausage is sure to impress. A frittata is perfect for a buffet with a charcuterie board and roasted vegetables on the table. Of course, no brunch is complete without mimosas, bellinis or fresh citrus juices.
Ingredients
2 Tbsp. fresh chives, minced
1 Tbsp. fresh parsley, chopped fine
1 tsp. fresh oregano, minced
2 tsp. fresh thyme, minced
Pinch red pepper flakes
1 tsp. salt
1/4 tsp. pepper
12 eggs
1 cup half and half
2 Tbsp. butter, melted
2 shallots, chopped
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 cups spinach, roughly chopped
1/2 cup Italian cheese, shredded
Instructions
Preheat oven to 450 degrees. In a bowl, mix the fresh herbs, red pepper flakes, salt and pepper.
Add the eggs and whisk until frothy. Add the half-and-half and whisk to incorporate.
In a cast-iron skillet or other oven-safe skillet, saute shallots and garlic in butter until soft. Turn off the heat.
Layer the halved grape tomatoes and spinach over the shallots.
Pour in the egg mixture. Bake in the oven for 25 minutes.
Remove from the oven and sprinkle with the Italian cheese. Bake 10 minutes more or until the cheese is melted. Serve hot.
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Tomato Herb Frittata
Equipment
- Measuring spoons
- 1 knife
- 1 measuring cup
- 1 Small bowl
- 1 cast iron skillet or other oven-safe dish
Ingredients
- 2 Tbsp. fresh chives minced
- 1 Tbsp. fresh parsley chopped fine
- 1 tsp. fresh oregano minced
- 2 tsp. fresh thyme minced
- Pinch red pepper flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- 12 eggs
- 1 cup half and half
- 2 Tbsp. butter melted
- 2 shallots chopped
- 2 cloves garlic minced
- 1 pint grape tomatoes halved
- 2 cups spinach rough chopped
- 1/2 cup Italian cheese shredded
Instructions
- Preheat oven to 450 degrees.
- In a bowl, mix the fresh herbs, red pepper flakes, salt and pepper.
- Add the eggs and whisk until frothy.
- Add the half-and-half and whisk to incorporate.
- In a cast-iron skillet or other oven-safe skillet, saute shallots and garlic in butter until soft.
- Turn off the heat.
- Layer the halved grape tomatoes and spinach over the shallots.
- Pour in the egg mixture.
- Bake in the oven for 25 minutes.
- Remove from the oven and sprinkle with the Italian cheese.
- Bake for 10 more minutes,
