Tomato Herb Frittata

Frittata takes its name from the Italian for fried, a skillet egg cake often finished in the oven. This version folds late-season cherry tomatoes, basil, spinach, and a Parmesan-feta mix into a fluffy one-pan breakfast.

Serves 6 · 12 min prep · 20 min cook

Estimate for one serving

• 245 cal
• 18g protein
• 6g carbs
• 17g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 2 cups late-season cherry tomatoes
• 1/2 cup packed fresh basil leaves
• 1/4 cup chopped fresh parsley
• 2 garlic cloves
• 1/4 cup whole milk
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• 1/3 cup crumbled feta

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center.
2. 2Halve the cherry tomatoes and set them aside on a plate so any excess juice can drain.
3. 3Crack the eggs into a large bowl, add the milk, salt, and black pepper, and whisk vigorously until the mixture is uniform and slightly foamy.
4. 4Stir in most of the grated Parmesan, reserving a spoonful for the top; tear the basil leaves roughly and fold them in along with the chopped parsley.
5. 5Mince the garlic. Heat the olive oil in a 10- or 12-inch oven-safe skillet over medium heat until it shimmers.
6. 6Add the garlic and cook 30 seconds until fragrant, then tip in the spinach and toss just until it wilts and turns bright green.
7. 7Scatter the halved tomatoes evenly across the skillet and let them soften for 1 minute without stirring too much.
8. 8Pour the egg mixture over the vegetables, tilting the pan so it settles into every gap; sprinkle the remaining Parmesan and the crumbled feta on top.
9. 9Cook on the stovetop undisturbed for 3 to 4 minutes until the edges begin to set and pull away slightly from the pan.
10. 10Transfer the skillet to the oven and bake 12 to 15 minutes until the center is just set, puffed, and lightly golden with no liquid egg remaining.
11. 11Remove from the oven and let the frittata rest 5 minutes so it firms up for clean slicing.
12. 12Garnish with a few extra torn basil leaves, cut into six wedges, and serve warm directly from the skillet for easy weekend sharing.