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Spinach and Heirloom Tomato Frittata

Spinach and Heirloom Tomato Frittata

 

Ingredients:

  • 1 tbsp. olive oil
  • 2 handfuls fresh spinach, chopped
  • 1 garlic clove, minced
  • 8 large basil leaves
  • 5 eggs
  • 1 cup sliced tomatoes, various colors and types
  • 2oz shredded asiago cheese
  • 3oz ricotta
  • Salt and freshly cracked black pepper
  • 2-3 strips of fully cooked bacon, chopped

 

Method:

  1. Preheat oven to 375°F.
  2. Heat olive oil and garlic in a pan over medium heat. Add the spinach and cook until just wilted. Remove from heat and set aside.
  3. In a large bowl, whisk eggs. Add cooked spinach, asiago, and 5 of the basil leaves, chopped. Season with salt and pepper.
  4. In a cast-iron skillet or baking dish, pour mixture in. Top with tomatoes, pressing down if needed. Add the remaining chopped basil leaves. Sprinkle with clumps of ricotta.
  5. Cook on the stove until the bottom is set, about 3 minutes. Remove from heat and place in oven; bake 15-20 minutes, or until set.

 

Recipe and Photography Courtesty of Ben and Miranda Gustafson

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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