This recipe goes heavy on the spinach, a nutrient-dense green rich in carotenoids and vitamin K, as well as magnesium, iron, and copper. A frittata travels and reheats well, making it handy for packed breakfasts, lunches, or on-the-go snacks. You can even make this recipe in muffin tins for extra portability. For a Mexican-inspired version, add seasoned, cooked ground beef, thinly sliced jalapeños, and cilantro.
Makes two servings
Prep time: 10 minutes
Cook time: 10 to 15 minutes
- 6 large eggs
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 tbs. ghee or clarified butter
- ½ onion, diced
- 1 cup diced, seeded tomato
- 4 or 5 tomato slices for topping the frittata
- 5 cups fresh baby spinach (approximately 9 oz.), roughly chopped
- Grated zest and juice of ¼ lemon
Set oven to broil.
In a mixing bowl, whisk eggs with salt and pepper.
Heat a large, oven-safe skillet over medium heat. Add the ghee to the pan and swirl to coat the bottom. When the fat is hot, add onion and diced tomato and cook, stirring, for two to three minutes, until onion is soft. Add the spinach and let it wilt for 30 seconds.
Add the eggs to the skillet and fold them into the vegetables with a rubber spatula. Cook without stirring for about three to four minutes to let the eggs set on the bottom and sides of the pan. When the eggs are firm but still appear wet, lay a few tomato slices on top. Drizzle with lemon juice and sprinkle the lemon zest over the frittata.
Transfer the skillet to the oven and broil 4 to 6 inches from the heat for three to five minutes, until the top is golden brown. Cut into slices and serve hot.
If you prefer, you can finish your frittata by baking it rather than broiling: Simply preheat the oven to 500 degrees F, then cook it for three to five minutes.