Tomato and Vegetable Frittata

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. olive oil
  • 2 tsp. unsalted butter, melted and cooled
  • 1⁄4 cup minced onion
  • 2 cups halved cherry tomatoes
  • 2 cups chopped fresh spinach
  • 4 large eggs
  • 1⁄2 tsp. dried basil
  • 1⁄4 tsp. dried parsley
  • 1⁄8 tsp. freshly ground black pepper
  • 1⁄8 tsp. chili powder
  • 1⁄8 tsp. mustard powder
  • 1⁄8 tsp. crushed red pepper
  • 1⁄4 cup grated Parmesan cheese


  • Spray a large, nonstick, ovenproof sauté pan with a thin coating of nonstick baking spray. Bring to temperature over medium heat. Add the olive oil and butter. When the butter sizzles, add the onion; sauté for 3 minutes or until almost tender. Add tomatoes and sauté for 5 minutes or until most of the moisture from the tomatoes has evaporated from the pan. Remove from heat and stir in spinach.
  • Whisk together the eggs, basil, parsley, pepper, chili powder, mustard powder, and crushed red pepper. Pour the mixture over the sautéed vegetables in the pan. Use a spoon or spatula to gently stir the eggs into the vegetables, so that some of the eggs run to the bottom of the pan. Cook about 3 minutes, until eggs just begin to set in the center.
  • Remove the pan from the burner and sprinkle the Parmesan cheese evenly over the top of the frittata. Place the pan under the broiler for 1 to 2 minutes, until the cheese is melted and lightly browned. Gently lift the edges of the frittata away from the pan with a spatula, then slide it onto a serving platter.