Breakfast & Brunch Cheese Eggs Gluten-Free Kitchen Vegetable

Tomato, Leek and Spinach Frittata

By Chris Capell

Most folks love eggs, and we should all be eating our veggies. This simple frittata recipe is a delicious way to do both.


Print Recipe
  • 2 Tbsp butter
  • 1/2 cup chopped fresh leek, washed thoroughly
  • 2 tomatoes roughly chopped
  • 1 cup fresh chopped spinach
  • 6 eggs
  • 2 Tbsp half-and-half
  • 1/2 cup grated melty cheese
  • 1 tsp SPG garlic seasoning
  • 1/2 tsp SPG Original seasoning


  1. Preheat oven to 375-400°F degrees (375°F for 6 or more eggs, 400°F for 4-5 eggs)
  2. In an oven-safe pan (I used a 13″ cast iron pan), sauté leeks in 2 Tbsp butter for about 5 minutes
  3. Add tomatoes and SPG Garlic and cook 3-5 minutes until liquid is mostly evaporated
  4. Remove pan from heat, stir in spinach and let cool for about 10 minutes
  5. Whisk eggs and half-and-half together until it starts getting frothy
  6. Pour egg mixture over veggies and very lightly incorporate
  7. Season top of frittata with SPG Original
  8. Sprinkle cheese over top
  9. Place in oven – we love grilling so we cooked our frittata on the BGE cooker
  10. Cook for 10-15 minutes until middle stops jiggling. Enjoy!