Fluffy Spinach & Tomato Frittata

Recipes / Little Meals

One of the things we love about a frittata is it takes about as much time and effort to rustle up one of these beauties as it does to dish up scrambled eggs but it looks a whole lot prettier and is twice as yummy!


Perfect for those ‘against the clock’ situations when you still want to get a nutritious dinner into your kiddos tummies. And a delicious gluten-free and protein-packed alternative to a sandwich for lunchboxes and picnics. Experiment with different textures and flavours, use up those veggies left in your fridge.



olive oil

1 half of a small onion, finely diced

200 g (1 ½ cups) boiled potato, cooled and cut
into chunks

equivalent of one medium potato

100 g (4 cups) spinach

200 g (1 ½ cups) cherry tomatoes, halved

6 eggs, beaten

60 g (1 cup) cheese, grated

salt and pepper




Preheat the grill to medium-high.


Rinse the spinach under cold water and drain in a sieve. Cook in a frying pan in a small amount of oil for 1-2 minutes, stirring all the time, so that the leaves steam in the residual water. When the spinach is cooked, but still bright green, transfer back to the sieve and squeeze any remaining water from the leaves. Set aside.


Cook the onions in the frying pan over a medium-high heat until they are browned and softened. Set aside.


Add the potatoes and tomatoes to the frying pan and, without stirring too much, cook for about 5 minutes until the vegetables take on some colour.


Meanwhile, beat the eggs in a large bowl. Chop the cooked spinach and add it to the eggs along with the cooked onions. Season the eggs with salt and black pepper.


When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Stir the egg mixture briefly then pour it back into the frying pan and place back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a slightly runny on the top).


Place the pan under the grill for 2 minutes to finish cooking on top. Turn out the frittata onto a plate and let it cool slightly before serving.






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