Introducing the mouthwatering Cornmeal Spinach Frittata! This delectable dish combines the vibrant flavors of spinach, onions, and garlic, perfectly blended with creamy sour cream and a delightful cornmeal twist. Topped off with melted Mexican cheese and garnished with fresh cilantro, this frittata is a savory sensation that will captivate your taste buds.
Its fluffy texture and satisfying goodness make it a versatile recipe that can be enjoyed hot out of the oven or served at room temperature. So prepare to indulge in a culinary masterpiece that will leave you craving more. Prepare to savor every bite of this Cornmeal Spinach Frittata as it combines the finest ingredients in a harmonious symphony of flavors. Let's dive into the recipe and embark on a delightful culinary adventure.
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What is Spinach Frittata?
A Spinach Frittata is a delicious Italian-inspired dish made with eggs, sautéed spinach, and various flavorful ingredients. It's a versatile meal for breakfast, brunch, or any day. The spinach is cooked with onions, garlic, and other veggies, mixed with beaten eggs, and baked until set. The result is a savory, satisfying dish served warm or at room temperature. Spinach Frittatas are a customizable way to incorporate vegetables into your meal. It's a fusion of flavors and textures in one tasty dish.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Extra-virgin olive oil: Adds a rich, fruity flavor and helps to sauté the onions and garlic, infusing the dish with aromatic notes.
- Frozen spinach: Provides a vibrant green color and earthy flavor and adds a nutritional boost to the frittata. It's thawed, cooked, and drained to remove excess moisture.
- Onion and garlic: These aromatic ingredients enhance the overall taste and aroma of the frittata. The onions become soft and sweet when cooked, while the garlic adds a savory flavor.
- Eggs: The main component of the frittata, eggs provide structure and richness. When whisked together with other ingredients, they create a fluffy and custard-like texture.
- Sour cream: Adds creaminess and tanginess to the frittata. It helps to make the texture smooth and enhances the overall flavor.
- Quaker yellow cornmeal: The cornmeal adds a subtle corn flavor and a slightly grainy texture to the frittata. It helps to bind the ingredients together and adds a unique twist to the dish.
- Kosher salt and ground black pepper: These seasonings enhance the flavors and balance the taste of the frittata. They add a touch of saltiness and warmth to the dish.
- Shredded Mexican cheese: The cheese adds a creamy and melty texture to the frittata while infusing it with a delicious cheesy flavor. Mexican cheese blends typically consist of various types of cheese, such as cheddar, Monterey Jack, and/or queso blanco.
- Cilantro: This fresh herb brings a bright, herbaceous flavor to the frittata. It adds a touch of freshness and complements the other ingredients.
Tools you'll need
How to Make Spinach Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F and set an oven rack in the middle. Grease an 11x13 baking dish with cooking oil spray. Set aside. Place the frozen spinach bag on a microwave-safe plate—microwave for 7 minutes. Transfer the cooked spinach to a colander to drain. Press the spinach with a large spoon to remove all the excess liquid. Set aside.
Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onions and garlic—season with ½ teaspoon Kosher salt and ¼ ground black pepper. Cook occasionally until the onions get very soft, about 10 minutes. Add spinach and cilantro. Cook, stirring for another minute or two, and set aside to cool off. In a large bowl, whisk the eggs, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon ground black pepper until blended. Whisk in the sour cream and cornmeal until smooth. Add the cheese and spinach mixture and whisk until evenly combined.
Pour the spinach mixture into the prepared baking dish and bake the Spinach Frittata until just set and puffed until a knife inserted near the center comes out clean, about 45 minutes. Serve hot or at room temperature. Enjoy!
Substitutions
- Eggs: To make this recipe vegan, you can use a vegan egg substitute such as Egg (a plant-based substitute) or aquafaba. Otherwise, you could use only egg whites or whole eggs and egg whites.
- Dairy: As mentioned in the recipe, you can use whole milk, sour cream, plain yogurt, heavy cream, half-and-half, or crème fraîche. To make this recipe dairy-free, you can use non-dairy milk such as almond or oat milk and a non-dairy sour cream or yogurt alternative. Just make sure to choose the ones suitable for cooking and baking.
- Vegetables: The recipe suggests using frozen spinach, red onion, and garlic, but you can use any vegetables you like. Ensure to precook them before adding them to the egg mixture by sauteing, roasting, or steaming.
- Cornmeal: You can use flour instead if you don't have cornmeal. All-purpose flour or whole wheat flour would work well.
- Cheese: Any cheese can be used instead of Mexican cheese. Cheddar, feta, or Parmesan would all be delicious.
Variations
- Mediterranean-style: Instead of Mexican cheese and cilantro, use crumbled feta cheese and chopped fresh oregano or dill. Add chopped sun-dried tomatoes and sliced Kalamata olives to the sautéed onions and garlic.
- Italian-style: Use grated Parmesan cheese instead of Mexican cheese, and add chopped fresh basil and sliced cherry tomatoes to the egg mixture. Serve with a side of marinara sauce.
- Mushroom and sausage: Sauté sliced mushrooms and crumbled breakfast sausage with onions and garlic. Use cheddar cheese instead of Mexican cheese, and add a dash of smoked paprika to the egg mixture.
- Tex-Mex: Use pepper jack cheese instead of Mexican cheese, and add diced green chilies and sliced scallions to the egg mixture. Serve with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
- Spinach and tomato: Add diced fresh tomatoes to the sautéed onions and garlic, and use Swiss cheese instead of Mexican cheese. Add a sprinkle of smoked paprika to the egg mixture before baking.
How to Serve
- As a main dish: Cut the frittata into wedges and serve them hot or at room temperature with a side salad or some crusty bread.
- As a side dish: Cut the frittata into small squares and serve them as a side dish for a meal with grilled chicken, steak, or fish.
- In a sandwich: Use a slice of a frittata as a filling for a breakfast sandwich, along with some bacon, avocado, and tomato.
- In a wrap: Roll up a slice of frittata in a whole-wheat tortilla with some salsa, shredded lettuce, and diced avocado.
- For a potluck or picnic: Cut the frittata into bite-sized pieces and pack them in a container with fresh fruit, crackers, and cheese for an easy-to-transport dish.
How to Store & Re-Heat
To store: Place any leftovers in an airtight container and refrigerate for up to 3 days. If you want to store individual slices, wrap them tightly in plastic wrap or aluminum foil before placing them in the container. It's important to refrigerate the frittata promptly after it has cooled to room temperature to prevent bacterial growth. When reheating the frittata, you can do so in the microwave or the oven.
To reheat: Preheat it to 350°F, place the frittata in a baking dish, and cover it with foil. Bake for about 10-15 minutes or until it's heated through. It's not recommended to freeze the frittata since the texture of the eggs can change upon thawing, but if you do decide to freeze it, cut it into individual portions, wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months.
Make-Ahead
If you're looking to plan, the Cornmeal Spinach Frittata can be partially prepared in advance. You can cook and drain the spinach, sauté the onions and garlic, and whisk together the egg mixture with sour cream and cornmeal. Once these components are ready, you can store them separately in airtight containers in the refrigerator for up to 24 hours.
Then, when you're ready to bake the frittata, combine the prepped ingredients, including the shredded cheese and cilantro, pour the mixture into the greased baking dish, and bake according to the recipe instructions. This make-ahead option allows you to streamline your preparation and have a freshly baked frittata ready in no time when you need it.
How to Freeze
Place spinach frittata pieces on a baking sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer for up to 3 months. To reheat, place frozen frittata pieces on a baking sheet and bake in a 300-degree F preheated oven until heated.
Tips for Making The Best Cornmeal Spinach Frittata
- Precook the vegetables: Make sure to sauté or steam any vegetables you plan to use before adding them to the egg mixture. This will help to remove any excess moisture and prevent the frittata from becoming watery.
- Use full-fat dairy: Full-fat dairy, such as sour cream or heavy cream, will help create a rich and creamy texture in the frittata.
- Whisk the eggs well: Whisking the eggs well will help incorporate air into the mixture, resulting in a lighter and fluffier frittata.
- Don't overcook the frittata: Overcooking the frittata can cause it to become dry and tough. Keep an eye on it while baking, and remove it from the oven as soon as it's just set and puffed.
- Let it cool slightly before serving: Letting the frittata cool for a few minutes before serving will help it to set and make it easier to slice.
- Experiment with different ingredients: Don't be afraid to switch up the vegetables, cheese, and seasonings to create your unique variation on the recipe.
FAQ
Can I use fresh spinach instead of frozen?
You can use fresh spinach instead of frozen. Sauté the fresh spinach with the onions and garlic until it's wilted, then let it cool before adding it to the egg mixture.
Can I make this recipe without cheese?
You can omit the cheese if you prefer. The frittata will still be delicious without it.
Can I use a different type of cornmeal?
You can use a different type of cornmeal if you can't find Quaker yellow cornmeal. Use finely ground cornmeal to blend well with the egg mixture.
Can I use a different type of pan?
You can use a different type of pan if you don't have an 11x13 baking dish. Just make sure to use an oven-safe pan with a similar capacity. You could also use a cast-iron skillet or a pie dish.
Can I add meat to the frittata?
Add cooked meat such as ham, bacon, or sausage to the frittata. Sauté the meat with the onions and garlic until it's cooked, then let it cool before adding it to the egg mixture.
Related Recipes:
- Poached Egg
- Egg Breakfast Burritos
- Scrambled Eggs
- Sous Vide Egg Bites
- Fried Eggs
- Spinach and Eggs Muffins
Recipe
Easy Cornmeal Spinach Frittata
Ingredients
- 3 tablespoons extra-virgin olive oil
- 12 ounces frozen spinach , thawed
- 1 large red or yellow onion , chopped
- 1 large garlic , finely minced
- 10 large eggs
- 1⅓ cup Full fat Sour cream
- 80 g ( ½ cup) Quaker yellow cornmeal
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper , divided
- 2 cups shredded Mexican Cheese
- ¼ cup cilantro , chopped
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Grease an 11x 13 baking dish with cooking oil spray. Set aside.
- Place the frozen spinach bag on a microwave-safe plate. Microwave for 7 minutes. Transfer the cooked spinach to a colander to drain. Press the spinach with a large spoon to remove all the excess liquid. Set aside.
- Meanwhile, heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the onions and garlic. Season with ½ teaspoon Kosher salt and ¼ ground black pepper. Cook, stirring occasionally, until the onions get very soft, about 10 minutes. Add the spinach and cilantro. Cook, stirring for another minute or two and set aside to cool off a bit.
- In a large bowl, whisk the eggs, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon ground black pepper until blended. Whisk in the sour cream and cornmeal until smooth. Add the cheese and spinach mixture and whisk until evenly combined.
- Pour the spinach mixture into the prepared baking dish and bake the Spinach Frittata until just set and puffed or until a knife inserted near the center comes out clean, about 45nminutes. Serve hot or at room temperature. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.