Easy Spinach Frittata with Sweet Cherry Tomato Jam: A Weeknight Delight
Discover the ultimate weeknight meal with this incredibly easy spinach frittata recipe, elevated to gourmet status with a vibrant and sweet cherry tomato jam. This dish isn’t just simple to prepare; it’s a culinary experience that will transform your perception of quick meals.
The secret weapon in this recipe is undoubtedly the homemade cherry tomato jam. It takes a humble frittata and catapults it into something truly extraordinary, quite possibly making this the best frittata recipe you’ll ever encounter. The magic lies in the exquisite contrast: the creamy, savory eggs and sharp cheddar cheese beautifully complemented by the tart, yet wonderfully sticky-sweet cherry tomato jam. This harmonious blend of flavors and textures will have you making this recipe on repeat, instantly turning your frowns into heart-eyed emojis.
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What Exactly is a Frittata (More Than Just a Funky Word)?
A frittata can best be described as the delicious love child of an omelette and a quiche. Imagine the best parts of both: the fluffy, egg-based goodness without the fuss of a crust, and the hearty, baked-in fillings without the lengthy preparation of pastry. That’s a frittata in a nutshell!
Unlike a quiche, which traditionally requires a pastry crust and often a longer baking time, a frittata is wonderfully crust-free. This not only makes it a fantastic option for those seeking gluten-free meals but also significantly streamlines the cooking process. No wrestling with dough or blind baking required, thank goodness! It’s typically a one-pan dish, starting its journey on the stovetop to sauté the fillings and set the bottom, then gracefully finishing its bake in the oven.
While an omelette usually involves folding toppings into the center, like this delightful omelette with garden-fresh veggies, a frittata incorporates its delicious fillings directly into the egg mixture. Think of it as a quiche, but without the crust. Typically, you’ll sauté your chosen ingredients directly in an oven-safe skillet, then pour the egg mixture right over them. The beauty of the frittata is its incredible adaptability; everyone seems to have their own unique twist, which only highlights its versatility. You can even create individual portions by baking mini frittatas in a muffin pan, essentially making them elegant egg muffins!
There’s often a friendly debate among cooks: to bake or to broil? And what’s the perfect ratio of eggs to dairy? The truth is, frittatas are quite forgiving. The best approach is to find a recipe and a ratio that you personally love and stick with it. Having a go-to, memorized ratio makes whipping up a frittata a spontaneous joy, perfect for any meal.
This particular recipe champions a ratio of 10 large eggs to ⅓ cup of whole milk, all cooked to perfection in a 10-inch nonstick skillet. This combination yields a rich, creamy, and satisfying frittata every time.
Frittatas are also renowned as a fantastic “catchall” for whatever ingredients you have on hand. Did you have a lively brunch last Saturday and now have leftover bacon? Transform it into a savory spinach bacon frittata! Are some mushrooms in your fridge nearing their expiration date? Add them to create a delectable spinach mushroom frittata! It seems spinach and egg recipes are always a good idea, and the frittata makes them effortlessly elegant.
Essential Ingredients for This Spinach Frittata Recipe
Gathering your ingredients is the first step towards a delightful meal. Here’s what you’ll need for this vibrant spinach frittata:
- Eggs: The foundation of any great frittata, providing richness and structure.
- Whole Milk: Adds creaminess and helps achieve that tender, melt-in-your-mouth texture.
- Salt: Essential for seasoning and bringing out the flavors of all ingredients.
- Baby Spinach: A nutrient-packed green that wilts down beautifully, adding color and a delicate earthy note.
- Sweet Potato: Diced small, it offers a wonderful sweetness and soft texture that complements the savory eggs and tart jam.
- Sharp White Cheddar, shredded: Provides a robust, tangy flavor and contributes to the frittata’s creamy interior.
- Garlic, minced: Aromatic cornerstone, adding depth to both the frittata and the jam.
- Olive Oil: Used for sautéing vegetables and creating a rich base.
- Cherry Tomatoes, halved: The star of the jam, bursting with sweet and tangy flavor.
- Lime: Fresh lime juice adds a crucial bright, acidic note to the tomato jam, balancing its sweetness.
- Sugar: A touch of sugar in the jam helps caramelize the tomatoes and enhance their natural sweetness.
- Poblano Pepper, minced: Introduces a mild, smoky heat to the tomato jam, adding another layer of complexity without being overly spicy.
How to Make This Baked Frittata Recipe: Step-by-Step
Crafting this spinach frittata with cherry tomato jam is a straightforward process. Follow these steps for a perfect meal:
- Prepare the Tomato Jam: Begin by making the irresistible cherry tomato jam. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced poblano pepper and sauté for about 2 minutes until it begins to soften. Then, stir in the minced garlic and cook for another minute until fragrant. Add the halved cherry tomatoes and cook for 2 more minutes. Finally, stir in the fresh lime juice and sugar. Allow this mixture to simmer, stirring occasionally, for about 14 minutes, or until the tomatoes break down and the mixture becomes thick, sticky, and jam-like. Be sure to stir more frequently towards the end to prevent burning. Once done, transfer the jam to a small bowl and carefully wipe out the skillet, being mindful that it will be hot.
- Prep Your Frittata Ingredients: While the tomato jam is gently simmering, it’s the perfect time to prepare the rest of your ingredients. Shred the sharp white cheddar cheese if you haven’t already. Peel and finely dice the sweet potato into small, uniform pieces to ensure even cooking. In a large mixing bowl, whisk together the eggs, whole milk, shredded cheddar cheese, and kosher salt until well combined. If you’re not using a garlic press, mince your garlic clove now.
- Sauté the Frittata Fillings: Return the wiped-out skillet to medium-high heat. Add the remaining 2 tablespoons of olive oil. It’s crucial to wait until the pan and oil are adequately hot before adding vegetables. Sauté the diced sweet potato in the hot oil until it is almost fork-tender, typically about 5-7 minutes. Next, add the baby spinach and minced garlic to the pan. Cook for about 20 seconds, then use a spatula to gently turn the mixture until all the spinach has fully wilted and the garlic is evenly distributed throughout. Once cooked, spread the spinach and sweet potato mixture evenly across the bottom of the pan.
- Cook and Finish the Frittata: Pour the whisked egg mixture directly over the sautéed vegetables in the skillet. Using your spatula, gently stir the egg mixture. This action helps to distribute all those lovely ingredients throughout the frittata and encourages the eggs to cook more evenly from the bottom up. Continue to stir gently until the bottom of the frittata appears cooked and set, resembling very soft, undercooked scrambled eggs, while the top still looks runny. At this point, preheat your oven’s broiler. Place the skillet on the middle rack of your oven and broil for approximately 3-4 minutes until the eggs are completely set. Then, using an oven mitt, carefully transfer the skillet to the top rack and broil for an additional 20-30 seconds, or until the top of the frittata turns a beautiful golden brown. Keep a very close eye on it during this final step, as broilers can brown food very quickly.
- Serve and Enjoy: With an oven mitt, carefully remove the hot skillet from the oven. Let the frittata cool slightly, just until it’s warm enough to eat comfortably. Slice it into wedges using a spatula, then generously top each serving with the sweet and sticky cherry tomato jam. Serve immediately and savor every delicious bite!
If you’re a devoted fan of white potatoes, don’t hesitate to substitute the sweet potato with an equal amount of a waxy or all-purpose potato. Simply peel and small dice it, then follow the rest of the recipe as instructed for a equally delicious outcome.
Bake or Broil the Frittata? Which Method is Best?
The eternal question for frittata aficionados: should you bake it or broil it? After extensive experimentation with both methods, I’ve definitively concluded that the “stir and broil” technique is my preferred approach for achieving the perfect frittata texture and appearance.
In the **stir and broil method**, after you’ve expertly sautéed your vegetables and poured in the egg mixture, you’ll actively stir the eggs in the pan until they are partially cooked and slightly set on the bottom, leaving the top still somewhat runny. This initial stirring helps distribute the fillings throughout the frittata more evenly, preventing them from sinking to the bottom. The frittata is then moved to the oven and finished under the broiler. This quick burst of intense heat cooks the top rapidly, resulting in a beautifully golden-brown crust and a creamy, custardy interior. You also get the added benefit of seeing all those lovely ingredients artfully poking through the surface.
Conversely, in the **bake method**, once your veggies are sautéed and the egg mixture added, the entire skillet is simply placed into the oven to bake through until set. While this method also yields a delicious frittata, I find the texture to be less uniformly creamy, and the top often lacks the appealing golden crispness that the broiler provides. Both techniques start on the stovetop and end in the oven, but the finishing touch of the broiler truly makes a difference.
Ultimately, frittatas are remarkably forgiving dishes. As long as you ensure proper seasoning and maintain a sensible egg-to-dairy ratio, you are almost guaranteed to end up with a delicious frittata, regardless of whether you choose to bake or broil. It largely comes down to personal preference for texture and aesthetic.
A Few More Essential Tips and Creative Variations
To ensure your frittata-making experience is consistently successful and enjoyable, keep these additional tips in mind:
- Choosing Your Skillet: For this recipe, I highly recommend using a 10-inch nonstick skillet, as it makes serving and cleanup incredibly easy. However, many people swear by a well-seasoned cast iron skillet for its excellent heat retention and even cooking. Just be sure to properly season it to avoid sticking. What you should *definitely* avoid is a stainless steel pan when cooking eggs. The stick factor is truly unreal, and nobody has time for frustrating messes!
- Pre-Cook Your Vegetables: Frittatas are the perfect vehicle for a wide array of fillings, but a crucial rule is to always sauté your vegetables until they are almost fully cooked before adding the egg mixture. A frittata cooks relatively quickly in the oven and won’t be sufficient to cook raw, hard vegetables like potatoes or denser greens. Ensure they are tender and flavorful before the eggs go in.
- Embrace Versatility with Fillings: The “catchall” nature of frittatas means you can get incredibly creative with your ingredients. Here are some excellent additions to consider:
- Vegetables: Bell peppers (any color), broccoli florets, mushrooms (sautéed until browned), roasted red peppers (jarred or homemade), zucchini, asparagus.
- Cheeses: Beyond cheddar, try crumbled feta, creamy goat cheese, or melted mozzarella for different flavor profiles.
- Herbs: Fresh chives, parsley, dill, or thyme can add a burst of freshness.
- Meats: Cooked bacon, ham, sausage, or even shredded chicken can turn it into a heartier meal.
Don’t be afraid to experiment with what you have on hand – that’s where the magic of a frittata truly shines!
- Dietary Adaptations: If you’re looking for a keto-friendly frittata, you’re in luck! Frittatas are naturally low-carb. Simply opt for low-carb vegetables like spinach, mushrooms, bell peppers, or zucchini, and ensure your dairy choice fits your dietary needs. Most frittatas are also naturally gluten-free since they don’t incorporate a crust, making them a fantastic option for those with gluten sensitivities.
- Meal Prep and Storage: This frittata makes excellent leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through. It’s a fantastic option for grab-and-go breakfasts or quick lunches throughout the week.
- Serving Suggestions: While this frittata is a complete meal on its own, it pairs wonderfully with a simple green salad, a slice of crusty bread (if not gluten-free), or a fresh fruit salad. It’s truly versatile for breakfast, brunch, lunch, or a light dinner.
Get creative, have fun, and enjoy the process of making this incredibly satisfying and adaptable dish!
Spinach Frittata with Cherry Tomato Jam
Carolyn
Pin Recipe
Equipment
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10-inch nonstick or cast iron skillet (oven-safe)
Ingredients
For the Frittata:
- 10 large eggs
- ⅓ cup whole milk
- ¾ t. kosher salt
- 1 ½ cup shredded sharp white cheddar cheese Freshly grated from the block for best flavor
- 2 tbsp extra virgin olive oil
- 1 medium sweet potato, small diced Yields about 2 ¼ cups diced
- 5 oz baby spinach
- 1 clove garlic, minced For the frittata filling
For the Cherry Tomato Jam:
- 10 oz cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- 1 ½ tbsp fresh squeezed lime juice From approximately 1 lime
- 1 ½ tbsp granulated sugar
- 2 tbsp poblano pepper, minced About half of a medium poblano
- 1 large clove garlic, minced Or two smaller cloves
Instructions
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To make the cherry tomato jam, heat 1 tablespoon of olive oil in your 10-inch nonstick skillet over medium-high heat. Add the minced poblano pepper and sauté for about 2 minutes until it softens slightly. Stir in the minced garlic and cook for an additional minute until fragrant. Add the halved cherry tomatoes and cook for 2 minutes, then stir in the lime juice and sugar.
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Continue to cook the jam, stirring occasionally to prevent sticking, for approximately 14 minutes, or until the mixture becomes thick, reduced, and sticky. Be vigilant during the last few minutes to ensure it doesn’t burn. Once the jam is ready, carefully scrape it into a small bowl using a spatula, then wipe out the hot nonstick pan with caution.
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While the tomato jam cooks, prepare your frittata ingredients. Grate your sharp cheddar cheese (using a block ensures superior flavor and melt). Peel and small dice the sweet potato into uniform pieces. In a large bowl, whisk together the large eggs, whole milk, shredded cheddar cheese, and kosher salt until thoroughly combined. Mince the garlic if you haven’t already.
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Ensure your pan is hot before proceeding. Return the clean skillet to medium-high heat and add the remaining 2 tablespoons of olive oil. Sauté the diced sweet potato until it’s nearly fork-tender, which usually takes about 5-7 minutes. Add the baby spinach and minced garlic to the pan. Cook for about 20 seconds, then use your spatula to turn the mixture until all the spinach has wilted and the garlic is evenly distributed. Turn on your oven’s broiler now.
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Spread the cooked sweet potato and spinach mixture evenly across the pan with your spatula. Pour the whisked egg mixture over the vegetables. Gently stir the egg mixture with the spatula to bring some of the fillings to the surface and to partially cook the eggs from the bottom. The top will still appear quite runny.
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Carefully transfer the skillet to the middle rack of your oven. Broil for approximately 3 to 4 minutes, or until the eggs are set and no longer jiggly. Using an oven mitt, move the skillet to the top rack and broil for an additional 20-30 seconds, or until the top of the frittata is beautifully golden brown. Watch it closely to prevent burning.
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Wearing an oven mitt, remove the skillet from the oven. Allow the frittata to cool for a few minutes until it’s warm enough to comfortably eat. Slice it into wedges using a spatula and generously top each slice with the prepared cherry tomato jam before serving. Enjoy this delightful and easy meal!
Notes
**Safety Note:** When baking or broiling anything in a skillet in the oven, the handle will become extremely hot. ALWAYS use an oven mitt when handling the skillet, both inside and outside the oven. Remember that the handle will retain heat for a considerable time after being removed from the oven.