Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
44 Mins
Yield
Makes 6 to 8 servings

The secret to this recipe is an ovenproof nonstick pan, which allows the eggs to cook properly, keeps them from sticking, and simplifies cleanup.

How to Make It

Step 1

Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.

Step 2

Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

Step 3

Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

Step 4

Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

Step 5

*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.

Step 6

**Plain feta cheese may be substituted.

Step 7

Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

Step 8

Try These Twists!

Step 9

Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step Hands-on time: 34 min.; Total time: 51 min.

Step 10

Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sautéing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min.

Step 11

Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min.

Ratings & Reviews

shny132's Review

jnjhill
February 23, 2014
I followed the recipe exactly as instructed and found it to be perfect. I cut it into 8 pieces, they cut pretty exactly as shown in the picture for the recipe! http://itrickedmyselfsillysugaredition.blogspot.com/2014/02/tomato-herb-frittata.html

catieh42's Review

catieh42
July 21, 2011
I made some changes to the recipe, but followed the general idea to produce a different flavor profile. I used diced tomatoes with Italian seasoning instead of the Rotel tomatoes, and used shredded Italian blend cheeses instead of the feta. I also added a handful of bacon bits. It was GREAT, and super-easy. This was a perfect breakfast-for-dinner choice!

jnjhill's Review

TFelder
October 26, 2010
I enjoyed this frittata, but I did make a few modifications. I cut the number of eggs in half, but used 3/4 the amount of spinach and all of the well drained can of tomatoes. The proportions worked well that way.

TFelder's Review

shny132
July 30, 2010
I served this recipe this morning at breakfast with a friend. I was really happy with the result. Excellent texture. Flavored feta really made a difference. I did not have the mild Rotel on-hand. Just used original. I couldn't really taste the spinach. I will use mild Rotel next time. I really wanted more spinach flavor. Garlic flavor came through nicely. Very quick and easy. Great go-to recipe. Could make this any morning for the family. So quick, also great leftover for lunch!