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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.

Course Breakfast, Brunch
Cuisine American
Keyword Avocado and Tomatoes, Brunch Egg Dish, Brunch Frittata, Easy Egg Dish, Frittata, Vegetable Frittata
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings
Author The Tiny Fairy


  • 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


  1. In a large mixing bowl beat the eggs and milk or half-and-half and set aside.

  2. Melt a tablespoon of butter in a non-stick skillet over medium heat. Add the diced onion and cook until translucent.

  3. 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.

  4. 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.

  5. Lower the heat slightly and pour the egg mixture evenly over the vegetables.

  6. 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.

  7. 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.

  8. Garnish with chopped parsley and reserved diced scallion.