Spinach, Tomato and Parmesan Frittata

4.3 stars based on 4 votes.
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Spinach, Tomato and Parmesan Frittata


  • 6 large eggs
  • 1/4 cup milk
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • 3 cups loosely packed chopped fresh spinach
  • 4 tablespoons butter
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1/3 cup chopped tomato, seeds removed
  • 1/2 cup grated Parmesan cheese


Preheat oven to broil. In a small bowl, whisk together eggs, milk, thyme, and salt. Melt butter in 10-inch oven-safe skillet over medium heat. Add spinach and sauté until just wilted, about 1 minute. Whisk TABASCO® Sauce into egg mixture, lower heat to medium-low, and pour in eggs. Cook for 2 minutes, stir, and continue cooking until bottom is set, about 2 more minutes. Sprinkle the top with chopped tomato and cheese.

Place skillet under the broiler and cook until frittata is golden, 5 minutes. Let sit for 5 minutes and serve.

Makes 4 servings.

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  • Name: Sherry wood
    Date: September 12th, 2014
    Oh yes making this tonight yummy