Frittata of Roasted Tomatoes, Potatoes, Onion, Goat Cheese, and Spinach

Recipe by Chef Spencer Ivankoe

Slow Oven Roasted Tomatoes


6 plum tomatoes  

1 tbsp olive oil 

Pinch of salt and pepper



Preheat oven to 250 degrees

Cut tomatoes into quarters

Place tomatoes onto a baking tray with a rack

Brush the tomatoes with olive oil

Season with salt and pepper

Cook for 1 hour and let cool

Sautéed Onions


1 yellow onion

1 tbsp olive oil

pinch of salt



Peel and slice onions thin

In a saute pan, on medium to high heat add 1 tbsp of olive oil

Add onions and cook until slightly caramelized

Roasted Fingerling Potatoes


6 Fingerling Potatoes

6 cups water

olive oil




Slice potatoes in half

Add potatoes to 6 cups of cold water and bring to boil in a pot

Add a pinch of salt

Cook for about 7-8 minutes

Strain potatoes and dry well on paper towel

Preheat oven to 450 degrees

Toss potatoes in salt and olive oil

Cook for about 15-20 minutes or until crispy and golden brown

Let Cool




3 cups of spinach

6 cups water


ice water in a bowl



Bring 6 cups of water to a boil in a pot

Add a pinch of salt and the spinach

Cook for 1 minute

Strain spinach and put into ice water bowl to shock the cooking

Lay spinach on to a paper towel to let dry

The Frittata


12 Eggs

2 tbsp Heavy Cream

3 cups Spinach

5 oz of Goat Cheese

6 Plum Tomatoes (cut into quarters)

6 Fingerling Poatoes (cut in half)

1 Yellow Onion (sliced thin)

5 tbsp Olive Oil

2 tbsp Butter (to grease the pan)

Frisee Lettuce


1/2 cup Fresh Basil (garnish)

Salt and Pepper


Preheat oven to 350 degrees

Crack 12 eggs into a bowl

Add 2 tbsp heavy cream

Whisk together

Add the sautéed onion, roasted tomatoes, goat cheese, and spinach (mix together until all is incorporated evenly)

Grease the pan with butter

Add the egg mixture to the pan

Arrange the roasted potatoes on top nicely

Cook for 20-25 minutes until golden brown

Presentation and Garnish


1 cup of thinly sliced fresh basil

Washed and chopped frisee lettuce

Washed and chopped radicchio

1 tbsp olive oil

pinch of salt



Slice the frittata like you would a pie

Toss the frisee, radicchio, olive oil, and salt together

On a plate, place a piece of frittata and the salad mixture

Finish with fresh basil on top of frittata


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