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!
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.
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.
- 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
- Preheat the oven to 425F.
- Heat the oil in a medium cast iron pan or oven-proof skillet over medium heat.
- Add the onions and cook for 5 minutes, stirring often, until softened.
- Add the spinach and cook until just wilted, about 2 minutes.
- Pour the eggs over.
- Scatter the tomatoes, mozzarella, and basil on top (they should sink slightly).
- Lower the heat slightly and cook until mostly set, about 5 minutes.
- 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.
- Remove from the oven and allow to cool slightly.
- Cut into slices and serve (or refrigerate overnight).