Spinach and Tomato Frittata


  • 3 tablespoons oil for greasing
  • 8 large eggs
  • ½ cup whole milk
  • 2 tablespoons flour (all purpose or coconut flour)
  • 1 tablespoon butter or coconut oil
  • 2 shallots (minced)
  • 3 cups fresh spinach (chopped)
  • ¼ cup grated Parmesan (optional)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup cherry tomatoes (halved)


Preheat the oven to 375° F. Liberally grease 12 muffin cups.

In a large bowl, whisk the eggs. Add in the milk and flour and whisk until smooth.

Over medium-high heat, melt the butter or coconut oil in a medium pan. Sauté the shallot for 3 minutes, then add in the spinach and cook until wilted. Stir the shallot, spinach, salt and black pepper into the egg mixture.

Distribute the egg mix between the muffin tins. Place halved cherry tomatoes into the egg mixture. Bake for 20-25 minutes, until tops are starting to turn golden brown around the edges. The eggs will deflate as they cool.

Serve warm, pack into prewarmed thermal jars, or cool and freeze in an airtight container for later use.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License