Tomato Pesto Spinach Frittata

Tomato Pesto Spinach Frittata

by | Mar 20, 2024 | Recipes

Brunch is served with this incredibly delicious Tomato Pesto Spinach Frittata! Bursting with the freshness of diced tomatoes, the earthy goodness of spinach, and the aromatic essence of basil pesto, this dish is a true celebration of vibrant ingredients and will be a true standout on any brunch table.

Not only is this recipe bursting with flavor, but it’s also packed full of nutrition. Rich in protein, high in antioxidants (such as lycopene), and teeming with vitamins, this recipe is sure to make you glow from the inside out. We also love the addition of diced tomatoes in this frittata recipe, especially since research shows they play a role in promoting heart health and reducing the risk of certain cancers. 

So, whether you’re looking to elevate your weekend breakfast spread or seeking a nutritious yet flavorful dish for any occasion, this Tomato Pesto Spinach Frittata promises to be a delightful addition to your culinary repertoire. So, fire up your stove and whip out your cutting board – it’s time to give this recipe a try! 

Frittata vs quiche

The main difference between a frittata and a quiche lies in their preparation and presentation.

  • Quiche: a quiche traditionally features a pastry crust, providing a flaky texture and often made with ingredients like flour, butter, and sometimes herbs or cheese. This crust is filled with a mixture of eggs, cream, cheese, and various fillings before being baked in the oven.
  • Frittata: a frittata is crustless, eliminating the need for pastry preparation and simplifying the cooking process. The eggs and fillings are combined and cooked together in a skillet on the stovetop before finishing in the oven or under a broiler. This makes frittatas a quicker and more accessible option for a hearty egg dish.

Learn how to make this recipe here. 

 

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Discover our array of diverse recipes, each designed to bring the warmth of traditional family dining to your table. These meals are not only simple to prepare but also budget-friendly, making them perfect for busy households. Tailored to please every palate, our recipes cater to both individual tastes and family-wide preferences. Developed by our multicultural culinary team, these dishes offer a celebration of global flavors, ensuring nutritious, easy-to-make, and affordable meals for you and your family.

Get this recipe, and other budget-friendly meals, in our cookbook!

 

Tomato Pesto Spinach Frittata

Tomato Pesto Spinach Frittata

Bursting with the freshness of diced tomatoes, the earthy goodness of spinach, and the aromatic essence of basil pesto, this Tomato Pesto Spinach Frittata is a true celebration of vibrant ingredients and will be a true standout on any brunch table.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 6 Large Eggs
  • ¼ Cup 1% Low-Fat Milk
  • 2 tbsp. Store-Bought Basil Pesto
  • 1 tsp. Garlic Powder
  • ¼ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 1 tbsp. Olive Oil
  • ½ Small Red Onion, Thinly Sliced
  • 2 Cups Spinach, Chopped
  • 1 (14.5 Oz) Can Petite Diced Tomatoes, Drained
  • 1 Cup Fresh Or Frozen Mixed Vegetables, Diced (E.G. Broccoli, Zucchini, Asparagus, Carrot, Peas, Cauliflower, Mushrooms)
  • Fresh Parsley, For Garnish

Instructions

    1. Preheat the oven to 425°F.
    2. Whisk together the eggs, milk, pesto, garlic powder, salt, pepper and set aside.
    3. In a large, oven safe skillet, heat oil over medium heat. Add onions and saute until softened and translucent, about 5 minutes. Add in spinach, tomatoes and vegetables of choice; sauté until the spinach is wilted and veggies are tender.
    4. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Transfer to the oven and bake until puffed and center is just set, 10 to 12 minutes. Let sit for 5 minutes. Run a spatula around the edge and beneath before slicing into wedges. Garnish with chopped parsley and serve warm. Enjoy!

Notes

  • Freeze any leftover pesto in an ice cube tray, then pop the cubes into a freezer bag so you have them on hand to add flavor to sauces and stews, or make this dish again (which you will definitely want to do!).
  • Recipe approved by Ellie Krieger, Culinary Nutritionist (RD) for Tomato Wellness.com

Nutrition Information:

Serving Size:

1/4 frittata
Amount Per Serving: Calories: 240Total Fat: 14gSaturated Fat: 3.5gCholesterol: 280mgSodium: 460mgCarbohydrates: 280gFiber: 2gSugar: 6gProtein: 13g
© Tomato Wellness
Category: Cookbook
Tomato, Potato and Asparagus Frittata

Tomato, Potato and Asparagus Frittata

by | Sep 21, 2016 | Recipes

Tomato, Potato and Asparagus Frittata

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This quick, one-skillet meal is perfect for a lazy Saturday morning breakfast, or a wholesome dinner any night of the week.

Serves 6

Ingredients:

  • 6 EGGS
  • 2 TABLESPOONS MILK
  • ½ TEASPOON DRIED BASIL
  • ¼ TEASPOON BLACK PEPPER
  • ¼ CUP FETA CHEESE, CRUMBLED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 CUP ASPARAGUS, SLICED INTO ½-INCH SLICES ON THE DIAGONAL
  • 2 CLOVES GARLIC, MINCED
  • ½ POUND BABY RED POTATOES, DICED INTO ½-INCH CUBES AND BOILED UNTIL FIRM BUT TENDER
  • 1 OUNCE PROSCIUTTO, CHOPPED
  • 1 14.5-OUNCE CAN DICED TOMATOES, DRAINED
  • ¼ CUP PARMESAN CHEESE, FINELY GRATED
  • ⅓ CUP PREPARED TOMATO SALSA

Instructions:

  1. PREHEAT OVEN TO 375 F.
  2. BEAT EGGS, MILK, BASIL, AND PEPPER UNTIL SMOOTH. MIX IN FETA CHEESE. SET ASIDE.
  3. HEAT OLIVE OIL IN A 10-12 INCH OVEN-PROOF SKILLET OVER MEDIUM HEAT.
  4. ADD THE ASPARAGUS AND SAUTÉ UNTIL CRISP-TENDER, ADD GARLIC AND SAUTÉ ANOTHER MINUTE. ADD POTATOES AND PROSCIUTTO, AND SAUTÉ TWO MORE MINUTES.
  5. POUR TOMATOES OVER TOP AND ARRANGE INGREDIENTS EVENLY IN SKILLET.
  6. POUR THE EGG MIXTURE OVER SKILLET MIXTURE AND COOK (WITHOUT STIRRING) FOR 2-3 MINUTES.
  7. PLACE SKILLET IN THE OVEN AND BAKE FOR ABOUT 10 MINUTES.
  8. WHEN THE CENTER IS BEGINNING TO FIRM, TOP WITH PARMESAN CHEESE AND INCREASE OVEN TEMPERATURE TO BROIL.
  9. BROIL FOR 1-2 MINUTES, WATCHING CLOSELY FOR IDEAL BROWNING, AND REMOVE.
  10. LET SIT 2 MINUTES, SLICE INTO WEDGES, AND SERVE WITH ONE TABLESPOON OF SALSA ON TOP.
  11. NUTRITION INFORMATION PER SERVING: 190 CALORIES, 12 G PROTEIN, 12 G CARBOHYDRATES, 11 G FAT, 4 G SATURATED FAT, 518 MG SODIUM, 2 G DIETARY FIBER.


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