Frittata with Spinach, Tomatoes and Swiss

#634       Comment on this recipe.


    Substitue any vegetable you like, such as 12 ounces of chopped asparagus or chopped zucchini!

    Also, consider switching up the cheeses, such as fontina or Cheddar.


  1. 5-6 eggs
  2. 1/4 c milk
  3. fresh chopped herbs, such as dill, parsley etc.
  4. 1/2 t salt, plus a pinch
  5. 1/4 t ground black pepper
  6. 1 T butter
  7. 10 oz spinach, roughly chopped
  8. 1 tomato, seeded and diced
  9. 3 T onion, chopped
  10. 3 oz Gruyere, Swiss cheese, shredded


  1. Preheat the broiler.
  2. Whisk the eggs, milk, herbs, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.
  3. Heat the butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
  4. Add the spinach and saute until wilted about 2 minutes.
  5. Raise the heat to medium-high.
  6. Add tomato, onion and a pinch of salt and saute 2 minutes longer.
  7. Pour the egg mixture over the spinach mixture and cook for a few minutes until the eggs start to set.
  8. Sprinkle with cheese.
  9. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
  10. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.
  11. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Picture of Recipe

Frittata with Spinach, Tomatoes and Swiss - Picture of Recipe
Frittata with Spinach, Tomatoes and Swiss - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Breakfast/Brunch
Type of Food: Egg Dish,Vegetarian
Key Ingredient: Eggs,Spinach
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Christmas Morning,Easter

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