I love frittatas because they are so versatile. They can be eaten any time of the day, hot or cold. They are also great for using vegetables that might not be at their prime. This spinach and tomato frittata is a basic recipe, a blank canvas for culinary creativity.
As it stands, this spinach and tomato frittata is gluten-free but not dairy-free. You can make it dairy-free by using non-dairy yoghurt and nutritional yeast for that cheesy flavour. If you do dairy, you can use cream instead of sour cream and your favourite cheese.
Also, feel free to add your favourite herb(s) and/or spice(s). I would suggest dried oregano, fresh thyme, smoked/sweet paprika, or chopped fresh chives. I like serving it with a dash of hot sauce on top.
Spinach and tomato frittata
- 2 cups baby spinach
- 4 eggs
- 2 tbsp sour cream
- 1 cup grated Cheddar cheese
- 1/2 tsp salt
- 1 tsp pepper
- 1 tomato
- 3 tbsp extra virgin olive oil
- optional herbs or spices (see above)
- green salad
- Preheat oven to 180°C (160°C fan-forced).
- Microwave o sautée baby spinach until just wilted.
- Slice tomato.
- Place eggs, sour cream, cheese, salt and pepper in a bowl. Whisk well. Add baby spinach and mix.
- Heat an oven-safe pan to medium heat, add extra virgin olive oil. Pour egg mixture and arrange tomato slices.
- Cook until the edges start to set, about 5-7 minutes.
- Transfer pan to oven and cook until the top is golden brown and the frittata feels set when touched in the middle. This should take 8-10 minutes.
- Turn oven off and use an oven mit or folded tea towel to take pan out.
- Serve with a green salad.
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