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!
Recipe by Katherine Martinelli at