Frittatas make fantastic breakfasts or dinners. This quick and easy frittata recipe is simple, easy to customize, and perfect for a weeknight meal or hosting brunch with the girls!

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This is seriously the easiest dinner to pull together. When it’s already six, everyone’s hungry, and nothing is defrosted, this is what you want. It’s ready in 20 minutes, it’s tasty and healthy and pretty much universally appealing.

You can, of course, throw just about anything into a frittata. Leftover vegetables work here. Got fajita leftovers that need eating? Add that. You can do this a million ways. The version I share here is the most basic, with things that I can usually find in my fridge even when I haven’t been the grocery store recently. It’s also worth pointing out that eggs are SUPER cheap and a great way to get protein inexpensively. So that’s a win too.

Alternately, this makes a great [and quick and easy] brunch or breakfast. Hosting weekend guests? Impromptu brunch? Frittatas are effortless ways to take eggs up a notch, and easy to make with universally appealing flavors.

It’s as easy as cooking down some basic veggies…

Add some eggs, and cook!

I used grape tomatoes here – they’re tiny and bursting with flavor, and I find they’re tasty even when tomatoes are out of season. But you can use any form of tomatoes that you like!

Feel free to ignore all the numbers in this recipe. I include them because that’s what you expect from a recipe blog, but if you do everything to taste it’ll be perfect.

Quick and Easy Frittata

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped
• 6 oz grape tomatoes, quartered
• 2 cups spinach
• 1 tbsp Greek seasoning ( l love this one)
• 12 eggs
• 3-4 tbsp milk
• salt & pepper to taste

Steps:

1. In a large mixing bowl, beat the eggs and add the milk, Greek seasoning, and salt & pepper. Set aside.
2. Heat the olive oil in an oven-safe pan, and add the onion when hot. Cook for 2-3 minutes on medium high, until translucent. Preheat the oven to broil.
3. Add the grape tomatoes and cook another a few minutes.
4. Add the spinach to the pan and immediately pour the egg mixture over it. Give it one quick, gentle stir and then turn the heat down to medium.
5. Let it cook without stirring for about 8-10 minutes, until the sides look cooked but the top doesn’t. Throw the pan into the oven to broil, about five minutes. Keep a close eye on it and pull it out when it sets, before it gets too brown.
6. If we have it, I love to serve it with smashed avocado or sprinkled with diced bacon. If not, it’s a complete meal on its own!

I’m seriously loving this quick and easy frittata – it shows up on our dinner table at least once a month! Do you love breakfast for dinner? What’s your favorite? I also love sausage egg casserole or this slow cooker breakfast. Leave your answer in the comments below; I’m looking for inspiration!

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