Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this frittata came about. Of course, one of the things I so adore about frittatas, like omelets, is their versatility so really and truly you can put anything you have on hand into this baked egg breakfast. Here I’ve added fresh spinach for nutrition and flavor!

Frittata with Tomatoes, Basil, Spinach and Mozzarella

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Interestingly, according to Wikipedia, the word frittata was originally applied to any manner of eggs cooked in a skillet, and eventually it came to mean any sort of omelet-type dish. It’s only in the last 50 years that frittata came to mean what it does to me. The way I do things, a frittata is comprised of a mixture of beaten eggs and any combination of fillings (vegetables, cheeses, and/or meats) that is then cooked over low heat on the stovetop before being finished in the oven. This means that an oven-proof skillet is crucial to this endeavor, and my weapon of choice here is cast iron.

Tomato, Mozzarella, Basil, and Spinach Frittata

I also happen to be of the opinion that eggs are very good for you – high in protein and have been shown to reduce the risk of certain types of cancer. Even better, people who eat eggs for breakfast (in combination with a fairly healthy diet and some exercise, of course) are more likely to lose weight. They’re great after a workout because your muscles will happily absorb the protein. I could go on and on! Obviously don’t live on eggs alone, and everything in moderation. Which is why I used mostly egg whites and only 4 yolks in this frittata. You would never guess that it was somewhat “skinny” since it’s packed with flavor and has a wonderful, fluffy texture.

Tomato, Mozzarella, Basil, and Spinach Frittata

5.0 from 9 reviews
Tomato, Mozzarella, and Spinach Frittata with Basil
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This frittata is so easy to put together and is great hot or cold, for breakfast, lunch or dinner! Serve with potatoes, a green salad, or any vegetable on the side for a full, healthy meal.
Recipe Type: Breakfast
Yield: 8 servings
  • 1 tablespoon olive oil
  • ½ cup coarsely chopped yellow onion
  • 4 ounces spinach, chopped
  • 8 eggs (8 whites and 4 yolks), lightly beaten
  • 6 cherry or grape tomatoes, halved
  • 2 ounces fresh mozzarella, shredded or chopped
  • 2 tablespoons torn basil
  1. Preheat the oven to 425F.
  2. Heat the oil in a medium cast iron pan or oven-proof skillet over medium heat.
  3. Add the onions and cook for 5 minutes, stirring often, until softened.
  4. Add the spinach and cook until just wilted, about 2 minutes.
  5. Pour the eggs over.
  6. Scatter the tomatoes, mozzarella, and basil on top (they should sink slightly).
  7. Lower the heat slightly and cook until mostly set, about 5 minutes.
  8. Transfer to the oven and bake 5 to 10 minutes (ovens vary so much! It took me 9 minutes), until fully set and cooked through.
  9. Remove from the oven and allow to cool slightly.
  10. Cut into slices and serve (or refrigerate overnight).
Gluten free, Kosher dairy, and Vegetarian Want to make it parve? Omit the cheese!

39 thoughts on “Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

  1. SallyBR

    Beautiful frittata! Loved your cast iron pan, I seem to have trouble with mine, never got the seasoning correctly, I guess

    added a quiche to your blog hop… 😉

  2. Kimberly

    Oh, my … I love a good frittata … and this looks to be exceptional!

    I also love the flavors in a classic Caprese salad … what a great way to add them to another dish! Thanks for another great recipe!

  3. mjskit

    At first I thought the tomatoes were the egg yolks- the most orange yolks I’d ever seen! 🙂 The frittata looks perfect and delicious! It’s like a caprese frittata – so good! I’m also a believer that eggs are good for you so there is no hesitation in this house to having eggs. Can’t wait to start going through all of the wonderful egg recipes! Thanks for hosting!

  4. Nami | Just One Cookbook

    I love frittata and thanks for sharing this delicious recipe! I look forward to the weekend so that we can have nice warm breakfast with frittata. Your recipe sounds really good and can’t wait to try this!

  5. Manu

    Yum! It looks delicious! I usually make my frittate the “old” way, which is on the stove. I cook them on a slow flame and when the eggs are thick enough, I just flip them over and cook the other side. As I am not as skilled as my mum, I make smaller ones: that makes it easy to flip them over! But I doubt it would work with mozzarella as that may stick. 🙂 The combo you chose is hard to beat for anything, it is one of my all time favourite (and the colours of the Italian flag)! 🙂 Happy weekend!

  6. Eha

    I remember being newly married, unable to even boil water and putting a mix like that in the pan. Obviously it needed heat from the top, so I stuck it under a medium griller and it worked! Still make my ‘frittatas’ that way 🙂 ! This is a lovely recipe and I must try it in the oven!! Oh, accidentally found a TITANIUM ovenproof frying pan on line a couple of weeks ago at a huge discount. The most wonderful one I have ever had! Foolproof and practically cleans itself!

  7. Lisa

    What a gorgeous and creative ‘Caprese’ like frittatta! Your photos should be on the cover of magazines, daily!

  8. Ann

    So glad to have found your wonderful site through The Foodie Physician! I am a huge egg fan so was thrilled to see all these lovely recipes and to share a few of my own! Will provide a link on my Facebook page, too. Thank you for hosting!

  9. kitchenriffs

    The frittata is such a great dish! And you can use almost anything in one, and it works well. I like mine with a touch of Parmesan and red pepper flakes, please. 😉 Love the cast iron pan – aren’t they so cool? I’m lucky in that we have two that belonged to my wife’s grandmother – they’re easily 100 years old, and going strong.

  10. The Wimpy Vegetarian

    I love frittatas! My husband gave me a fancy frittata pan for Valentines Day and I’ve been making all kinds of frittatas with it. Definitely trying this!! Love your blog hop too! Would love to join but don’t think I can make something fast enough since we’re traveling tomorrow. But I’ll try!

  11. Jen

    I’m quite fond of just about anything caprese myself! But I especially love it with eggs because it’s such a simple way to make them really elegant and flavorful.

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