Spinach and Tomato Frittata

Spinach and Tomato Frittata

Time :

15 mins

Servings :


Recipe by :

Eunice Adu-Tutu, Dietetic Practicum Student

Breakfast, Lunch


4 large eggs

1 tsp garlic powder

1 tsp of salt & pepper, to taste

2 tsp olive oil or oil of choice

10 cherry or grape tomatoes, halved

3 cups baby spinach

2 tbsp of crumbled feta cheese

A few leaves of fresh basil, chopped


  1. Whisk eggs with garlic powder, salt, and pepper in a bowl. Set it aside. 
  1. Heat up a medium-sized pan on medium heat and add oil  
  1. Put tomatoes into the pan, stirring around occasionally for about 3 minutes. 
  1. Add baby spinach to the pan and stir with tomatoes until leaves begin to wilt, about 2 minutes. 
  1. Pour the whisked eggs overtop, ensuring that the entire pan is covered with egg. 
  1. Sprinkle crumbled feta on top of eggs and cover the pan with a lid.  
  1. Reduce heat and allow to cook. The eggs should puff up and be cooked through when done, about 5 minutes. 
  1. Remove pan from heat, once the eggs are done 
  1.  Sprinkle freshly chopped basil leaves on top of the eggs.  


  • Use arugula or kale instead of spinach
  • You can use goat cheese or parmesan instead of feta cheese
  • For a dairy-free alternative, remove feta cheese
  • You can pair this recipe with gluten-free bread or roasted potatoes¬†