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Tomato Frittata 8 September, 2016 | Breakfast, Main Dishes

This fresh, easy and healthy frittata is a great way enjoy fresh veggies with a pack of protein for breakfast, lunch or dinner.

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  • 8 whole eggs, whisked
  • 1 basket organic cherry tomatoes, or tomato slices
  • 1 Tablespoons olive oil
  • 1 cup leeks, roughly chopped
  • 1 bunch fresh organic spinach, roughly chopped
  • 2 Tablespoons chopped fresh basil
  • ¼ tsp salt
  • Sea salt and pepper, to taste


Preheat your oven to 375°F. Heat the olive oil over medium heat in a medium sized cast iron pan. Add leek and sauté until it begins to caramelize. Add spinach to the pan and give it a stir until it wilts, then remove from heat. Sprinkle the vegetable mixture with chopped fresh basil.

In a large bowl, whisk your eggs well with salt and pepper, then pour egg mixture over vegetable mixture slowly to cover. Top the egg/vegetable mixture with cherry tomatoes or tomato slices. Bake in the preheated oven 20-25 minutes, or until the eggs are set and edges begin to turn golden brown. Garnish with fresh chopped basil. Let it sit to cool and set a bit, and then either serve or wrap and refrigerate/freeze for later use.

Recipe Notes

Don’t be afraid to expand the recipe ingredients with more veggies, spices or cheese!

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