Cook Time: 20 minutes

Serves: 6



  1. Saute onion, garlic, and tomatoes in oil until tender.
  2. Add Italian seasoning, pepper and salt to the beaten eggs and add to onion mixture.
  3. Stir in spinach and cheese.
  4. Cover with a tight fitting lid and turn heat to low.
  5. Cook for 15 minutes and check for firmness.
  6. Cut into wedges with spatula and serve.

Contributed by

  • Garden Frittata from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
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