Tri-Color Frittata

There is nothing easier than using eggs as your main protein source for any meal, and who doesn’t like breakfast for dinner? Recipes like the Perfect Breakfast Burritos and the Mom-Lette are a great way to enjoy all the flavors typically eaten in the morning meal at any time of the day.

Frittatas For Dinner

In America, frittatas are often served for brunch. But because you can add in whatever you have leftover from the week or weekend to create a super-flavorful meal, frittatas make a great, easy dinner that Italians often eat served with salad or toasted bread.

People get nervous when it comes to making a frittata, but they are actually so easy! There’s no need to be fancy or flip it out of the pan. This frittata starts on the stove top and ends in the oven.

After it’s cooled, it slides right out of the pan and is ready to be sliced. You can wrap leftovers individually and used them the next day for lunch, a snack, or even between two slices of bread for a decadent sandwich.

Classic Frittata Flavors

This frittata is colorful and boasts flavors that go amazingly well together: egg, tomato and spinach. Basil gives it a wonderful aroma and smooth taste to round out the earthiness of the spinach. It almost looks like the Italian Flag!  All you need is one bowl and one nonstick skillet and you’re done! It couldn’t be easier.

Try experimenting with different vegetables, herbs, or finely cut or diced pieces of meat. Any combination of items works well in a frittata and the possibilities with this dish, then, are… numerous!  Try this dish for a weekend brunch, weeknight meal, or bring it with you if you’re invited to a brunch or party. It also makes an easy dish to bring someone who has no time to cook, or is feeling under the weather, or just needs a break from cooking.

Try it out, and let me know what you add to your frittata and what your favorite combinations are!

Tri-Color Frittata

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup spinach, chopped
  • 8 egg whites, slightly beaten (save the yolks– if your frittata is too pale or you like more color or protein add in 4 yolks)
  • 2 teaspoons of baking powder (to make the frittata fluffy)
  • 10 cherry tomatoes, halved (or 2 Roma tomatoes sliced into circles)
  • 2 ounces fresh mozzarella cheese, shredded
  • Basil or parsley for garnish
  1. Heat oven to 425F.
  2. In a medium skillet, heat extra virgin olive oil over medium heat.
  3. Add onions and cook 5-7 minutes until softened.
  4. Add spinach and cook until wilted, about 2 minutes.
  5. Mix baking powder into egg whites or egg mixture. Pour egg whites (or egg mixture if using yolks) over onion and spinach mix. Scatter tomatoes and mozzarella cheese over the top.
  6. Lower heat and cook about 5 minutes until edges of the egg and vegetable mx begin to set or the outer ½ to 1 inch of the mixture looks firm and set.
  7. Transfer skillet to the oven. Cook 5-10 minutes until mixture is firmly set.
  8. Remove from oven and cool slightly.
  9. Slide frittata out of pan onto cutting board or serving platter or slice it carefully from the skillet.
  10. Cut into slices and serve with multigrain toast or toasted semolina bread slices. Or serve with a fresh green or kale salad.

Photo by Igor Miske

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