It has been so cold here this week, so we’ve been eating lots of warm food to try to warm ourselves up. One of our favorite hot breakfasts is this Tomato Spinach Frittata. Our family loves it! It is absolutely delicious!
It is definitely a recipe that has stood up to the test of time in our family. I first found the recipe about 8 years ago and it has been a regular occurring meal in our family ever since.
It looks pretty fancy and would be great to serve to guests, but its fast and easy enough even for a busy weekday morning. Another great thing about this recipe is how adaptable it is. You can leave out the spinach or add in another vegetable that you have on hand. It’s just delicious! I’m pretty sure you couldn’t go wrong!
Tomato Spinach Frittata
adapted from here
- 4 eggs
- 4 egg whites
- 2 Tbsp. water
- 1/2 cup chopped seeded tomato
- 1/2 cup chopped spinach
- 1 cup mozzarella cheese, divided
- 4 Tbsp. real bacon bits or 2 pieces of crumbled bacon
- 2 tsp. basil
Preheat oven to 350 degrees and grease 9 inch round cake pan (affiliate link). Whisk eggs, egg whites, and water until well blended. Stir in tomatoes, spinach, 1/2 cup cheese, bacon, and basil. Pour into cake pan. Bake for 25 min. or until eggs are set. Sprinkle with the remained 1/2 cup of cheese and bake for 5 more minutes. I hope you enjoy this Tomato Spinach Frittata! Have a great day!