Easy Spinach & Tomato Frittata

When I decided to commit to doing the Whole30, I knew I’d need easy options that weren’t much more complex than our typical go-tos. So a breakfast frittata was pretty much a no brainer.

Need a quick, healthy breakfast? Give this easy frittata try! You can swap out the vegetables or even add different spices to really make it your own too!

I love that you can tweak this recipe to really make it fit your tastes, but beyond that, I love how simple and filling it is! Give it a try, and let me know what you think!

Easy Spinach & Tomato Frittata
Prep time
Cook time
Total time
A simple, Whole30 approved breakfast recipe
Recipe type: Breakfast
  • 6 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon garlic powder
  • 2 tablespoons cooking fat
  • ½ onion, sliced
  • ½ tomatoe, sliced
  • 1 bag (about 9 oz.) baby spinach, roughly chopped
  1. Set oven to broil and preheat to 500 degrees.
  2. In a mixing bowl, whisk eggs, salt, pepper, and garlic powder.
  3. Heat a large oven-safe skillet over medium heat and add the cooking fat to coat the bottom.
  4. When the fat is hot, add the onion cook, stirring until softened, 2-3 minutes.
  5. Add the spinach, and let it wilt for 30 seconds.
  6. Add the eggs and fold them into the vegetables with a rubber spatula.
  7. Cook, without stirring to let the eggs set on the bottom and sides of the pan, until the eggs are firm and still appear wet, 3-4 minutes.
  8. Lay a few tomato slices on top.
  9. Transfer the pan to the oven and broil 4-6 inches from the heat.
  10. Serve topped with sliced avocado.

This recipe stores well too, so you can make it ahead and just reheat to use for other meals!

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