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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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


  • 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


    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!


  • 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

Nutrition Information:

Serving Size:

1/4 frittata

Amount Per Serving: Calories: 240Total Fat: 14gSaturated Fat: 3.5gCholesterol: 280mgSodium: 460mgCarbohydrates: 280gFiber: 2gSugar: 6gProtein: 13g
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