This frittata is delicious and so creamy! Not only are the colors gorgeous, but the flavors make it a it’s a perfect addition to any spring breakfast or brunch! The first time I enjoyed this flavor combination was at a bed & breakfast in Maine. It was so delicious and beautifully presented in pre-cut squares at a breakfast buffet. Since then it’s become one of my favorite flavor combinations. Remember frittatas are highly adaptable. You can use any seasonal or preferred vegetables. They are also a great way to get finicky eaters to eat their vegetables.
HERE’S HOW I MADE IT
Crack 10 extra large eggs in a glass bowl and whisk together with a little milk, about 3-4 Tablespoons of whole milk or half and half – whatever you have on hand will work. Set aside. Pre-heat oven to 350°F.
Note: 4 Tablespoons equals 1/4 cup.
Melt a generous tablespoon of butter in a 10-inch non-stick skillet over medium heat and sauté half a diced medium onion until translucent and the edges being to golden. Add a bunch of baby spinach (roughly chopped), diced scallions (green onions) and a dash of nutmeg. Combine with the cooked onions and the spinach will quickly begin to wilt. Add diced cherry tomatoes, one diced avocado and season with kosher salt and pepper. Run the other generous tablespoon of butter around the sides of the skillet until the butter has melted and the sides of the skillet are completely coated with butter.
Note: Nutmeg pairs very well with any leafy greens such as spinach or kale.
Note: I didn’t add asparagus to the frittata. It was out for another recipe and I forgot to remove it. The three main vegetables in this frittata are spinach, tomatoes and avocado.
Slightly lower the temperature and evenly pour the egg mixture over the vegetables. Allow the eggs to cook and set for a minute. Using a temperature safe spatula, gently move the the spatula around the outer edge and also gently lift a few sections to allow the runny egg mixture to flow underneath and cook. Once the egg mixture begins to set, but still jiggly and moist, sprinkle with shredded cheese and transfer to the preheated oven. Bake for about 10 minutes or until the edges become golden and the frittata is set. Remove from oven, loosely tent with foil and allow it to set for a few minutes in the skillet before slipping out onto a serving dish. Garnish with chopped parsley and/or scallions and enjoy!
Note: Use a shredded cheese you like – Cheddar (yellow or white), Colby Jack, Mexican Cheese blend or any cheese that melts nicely. I prefer Tillamook products because they just melt evenly and never becomes gritty.
This frittata was so rich and creamy – not just because of the egg and cheese, but that luscious avocado! The flavors are mild and complement each other perfectly without any one ingredient overpowering the other. The spinach is tender while the spring onion adds a little texture. It was just lovely and a great addition to our Palm Sunday Brunch.
Spinach, Tomato and Avocado Frittata
A bright and delightful spring frittata with mild flavors of tomatoes, creamy avocado and spinach. Perfect for any breakfast or brunch.
- 10 extra large eggs
- 3-4 Tablespoons half-and-half or whole milk
- 2 generous Tablespoons unsalted room temperature butter, divided prefer Plugra or Kerrygold brands
- ½ medium onion, diced
- a bunch baby spinach, roughly chopped about ½ prepackaged bag
- 3 scallions/green onions, chopped reserve a few pieces for garnish
- dash ground nutmeg
- ½-¾ cup cherry tomatoes, sliced in half
- 1 Hass avocado, diced
- ½-¾ teaspoon kosher salt
- black pepper to taste
- ½ cup shredded cheese such as Cheddar, Colby Jack, Mexican cheese blend prefer Tillamook cheeses
- Garnish: chopped parsley and reserved scallion slices
In a large mixing bowl beat the eggs and milk or half-and-half and set aside.
Melt a tablespoon of butter in a non-stick skillet over medium heat. Add the diced onion and cook until translucent.
Add the baby spinach, diced scallions and nutmeg. Stir and combine with the cooked onions. When the spinach begins to wilt, add the diced cherry tomatoes, diced Hass avocado and season with kosher salt and black pepper.
Run the reserved butter around the sides of the skillet until the butter has melted and the sides of the skillet are completely coated with butter.
Lower the heat slightly and pour the egg mixture evenly over the vegetables.
Allow the eggs to cook and begin to set. Using a temperature safe rubber spatula, gently move the the spatula around the outer edge and also gently lift a few sections to allow the runny egg mixture to flow underneath and cook. Once the egg mixture begins to set, but still jiggly and moist, sprinkle with shredded cheese and transfer to the preheated oven.
Bake for about 10 minutes or until the edges become golden and the frittata is set. Remove from oven, loosely tent with foil and allow it to set for a few minutes in the skillet before slipping out onto a serving dish.
Garnish with chopped parsley and reserved diced scallion.