Daniela De Tagle

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Spinach Frittata, Caramelized Onion and Tomato

30 mins
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The frittata is the Italian omelet. This recipe is very easy to make and a delight. Ideal for a brunch or Sunday breakfast.
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8 portions
  • 10 eggs, lightly shakes
  • 1/4 cups olive oil
  • 1 red onion, slice thinly
  • 1 jalapeno pepper, chopped
  • 250 grams spinach, fresh washed
  • 1 1/4 cups parmesan cheese, grated
  • 1/4 cups dehydrated tomato, chopped
  • 8 leaves basil
  • to taste black pepper


Preheat the oven to 220 degrees centigrade and position the rack in the center of the oven.
In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onion and season with a pinch of salt. Cook for 2 minutes or until the onion begins to change color.
Lower the heat to low heat and add the jalapeño, cook for 5 more minutes. Add the spinach and season with salt and pepper. Increase the heat over high heat and cook for 2 minutes. Get out of the fire.
In a deep bowl beat the eggs with the cheese, the dehydrated tomato, the basil and season with salt and pepper. Add the spinach and onion mixture and mix.
In a 30 cm skillet, heat 2 quarts of oil over medium heat. Pour the egg mixture and cook until the eggs start to be on the edges (3 minutes). Place the pan in the oven and cook for 12 minutes or until the eggs are fluffed and this is the golden frittata. Remove from the oven and allow to cool for 2-3 minutes, before removing from the pan.


Place the frittata in a large and beautiful dish, ideally made of wood.


In case of not wanting spicy you can replace the jalapeño pepper with green pepper.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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