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Salsa and Spinach Frittata

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.

  • Prep:
  • Total Time:
  • Yield: Makes one 8-inch frittata

Photography: Bryan Gardner

Source: Martha Stewart Living, November 2015


  • 1 cup salsa
  • 2 tablespoons unsalted butter
  • 2 cups baby spinach
  • 8 whisked eggs
  • Coarse salt


  1. Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

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