Introducing a delicious and healthy way to start your day - Spinach Frittata! This easy-to-make dish is packed with nutritious spinach and is perfect for breakfast, brunch, or even a light dinner. This frittata will impress your taste buds with an ideal blend of spices, cheese, and herbs. Follow this recipe for a mouthwatering and satisfying meal that is easy to make and flavorful. Let's get cooking!
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What is Spinach frittata?
A spinach frittata is a simple and tasty dish that mixes beaten eggs with sautéed spinach and other ingredients like cheese, onions, and garlic. You cook it in a skillet, a great quick and satisfying meal option.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Extra virgin olive oil: Used to sauté the chopped onions and spinach until softened and flavorful.
- Red onion: Adds a slightly sweet and mild flavor to the frittata.
- Frozen chopped spinach: Provides a nutritious and tasty filling for the frittata. It is vital to thaw and drain the spinach well before using it in the recipe.
- Kosher salt: Enhances the flavor of the other ingredients and helps to season the frittata.
- Granulated garlic powder: Adds a subtle garlic flavor to the dish without overpowering it.
- Eggs: Form the frittata base and create a fluffy and savory texture.
- Heavy cream or whole milk: This helps to make the eggs extra creamy and adds a rich flavor to the dish.
- Ground cayenne or ground black pepper: Add subtle heat and spice to the frittata.
- Colby Monterrey jack cheese: Provides creamy flavor to the frittata and helps to hold the eggs and spinach together.
- Smoked sun-dried tomatoes (optional): Adds a smoky and tangy flavor to the frittata.
- Parmigiano shredded cheese: Adds a sharp and salty flavor to the frittata and creates a golden brown crust on top.
- Fresh cilantro or basil: Adds a fresh and bright flavor to the dish and enhances its overall appearance.
Tools you'll need
How to Make Spinach Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 °F, and set an oven rack in the middle position. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the spinach and sun-dried tomatoes. Cook until warmed through. Whisk the eggs, heavy cream, salt, garlic powder, and cayenne pepper in a large bowl.
Add the cooked spinach mixture, cheese, and cilantro to the egg mixture and stir to combine. Pour the mixture back into the same skillet, and ensure all the ingredients are evenly distributed across the bottom. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
Once set, remove the Spinach Frittata oven and slide the frittata from the skillet onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into wedges with a long serrated knife. Enjoy!
Substitutions
- Extra virgin olive oil: Can be substituted with vegetable oil, coconut oil, or butter.
- Red onion: This could be substituted with yellow onion, white onion, or shallots.
- Frozen chopped spinach: This can be substituted with fresh spinach, kale, Swiss chard, or any other leafy green vegetable.
- Kosher salt: This can be substituted with sea salt or regular table salt.
- Granulated garlic powder: Can be substituted with minced garlic or garlic paste.
- Eggs: Can be substituted with egg whites or a combination of whole and egg whites.
- Heavy cream or whole milk: This Can be substituted with almond milk, soy milk, or any other type of milk or milk alternative.
- Ground cayenne or ground black pepper: This can be substituted with red pepper flakes or any other ground or crushed pepper.
Variations
- Mushroom and Spinach Frittata: Add sliced mushrooms to the onion and spinach mixture and cook until softened before adding the beaten eggs. Top with shredded Gruyere cheese and bake as directed.
- Mediterranean Frittata: Add chopped Kalamata olives, crumbled feta cheese, and chopped fresh herbs (such as oregano, basil, and parsley) to the beaten egg mixture. Bake as directed and serve with a dollop of tzatziki sauce on top.
- Tex-Mex Frittata: Add diced bell peppers, sliced jalapenos, and canned black beans to the onion and spinach mixture. Top with shredded cheddar cheese and bake as directed. Serve with salsa and avocado on top.
- Italian Frittata: Add sliced roasted red peppers, diced artichoke hearts, and chopped fresh basil to the beaten egg mixture. Top with shredded Parmesan cheese and bake as directed. Serve with a side of garlic bread.
- Bacon and Cheddar Frittata: Cook chopped bacon until crispy and add it to the onion and spinach mixture. Top with shredded cheddar cheese and bake as directed. Serve with a side of toast and fruit.
- Spinach and Ricotta Frittata: Combine drained ricotta cheese with the beaten eggs and add it to the onion and spinach mixture. Top with shredded mozzarella cheese and bake as directed. Serve with a side of garlic bread.
How to Serve
Spinach frittata is a versatile dish that can be served in many ways. It can be cut into wedges and served as a main dish for breakfast, brunch, lunch, or dinner. It can also be served as an appetizer or snack, cut into smaller squares or rectangles. The frittata can be served with a side salad or roasted vegetables to make it more filling. Alternatively, it can be served with bread or toast for a more substantial meal.
Spinach frittata is also a great dish for meal prep, as it can be stored in the refrigerator for several days and reheated for a quick and easy meal. No matter how you serve it, spinach frittata is a delicious and nutritious dish that will satisfy you.
How to Store & Re-Heat
To store: Spinach frittata can be stored in the refrigerator for up to 4-5 days in an airtight container or wrapped in plastic wrap.
To reheat: Place a slice of frittata on a microwave-safe plate and microwave on high for 30-60 seconds or until heated through. Alternatively, the frittata can be reheated in the oven at 350°F for 10-15 minutes or until heated through. Cover the frittata with foil while reheating to prevent it from becoming dry.
When storing leftover frittata, it is essential to ensure that it is completely cooled before placing it in the refrigerator, as storing hot food can lead to bacterial growth. With proper storage and reheating, spinach frittata can be enjoyed as a delicious and convenient meal throughout the week.
Make-Ahead
Spinach frittata is an excellent dish for make-ahead meals, as it can be prepared in advance and stored in the refrigerator or freezer until ready to serve. To make a frittata ahead of time, prepare the recipe as directed and allow it to cool completely. Once cooled, wrap the frittata tightly in plastic or aluminum foil and store it in the refrigerator for up to 4-5 days or in the freezer for up to 2-3 months.
To reheat a frozen frittata, thaw it overnight in the refrigerator and then reheat it in the oven at 350°F for 10-15 minutes or until heated. Alternatively, the frittata can be reheated in the microwave on high for 2-3 minutes or until heated. Make-ahead spinach frittata is perfect for busy weekdays when you don't have time to prepare a meal from scratch, and it is also great for meal prep or for hosting brunch parties.
How to Freeze
Spinach frittata can be frozen later, making it a convenient meal option for busy days. To freeze a frittata, allow it to cool completely after cooking, then wrap it tightly in plastic or aluminum foil. Alternatively, cut the frittata into portions before wrapping them for more accessible storage and thawing. Next, place the wrapped frittata in a freezer-safe container or bag, label it with the date and contents, and store it in the freezer for 2-3 months.
When ready to use, thaw the frittata overnight in the refrigerator or on the countertop for a few hours. To reheat the frittata, bake it in the oven at 350°F for 10-15 minutes or until heated. Freezing may change the texture of the frittata slightly, but it will still be delicious and nutritious. Freezing spinach frittata is an excellent way to reduce food waste and have a tasty meal anytime.
Tips for Making The Best Spinach Frittata
- Thoroughly drain the spinach: Frozen spinach contains a lot of water, so it's important to thoroughly drain it and squeeze it dry with a paper towel or cheesecloth to prevent the frittata from becoming watery.
- Use a non-stick skillet: A non-stick skillet is ideal for making frittatas, as it prevents the eggs from sticking and makes it easier to slide the frittata out of the pan.
- Beat the eggs well: Beat them with a whisk or fork until they are frothy and well combined. This will ensure that the frittata is light and fluffy.
- Use a mixture of milk and cream: Using a mixture of milk and cream will make the frittata extra creamy and flavorful. If you don't have cream, you can use all milk instead.
- Add cheese for flavor and texture: Cheese not only adds flavor to the frittata but also helps hold the eggs and spinach together. Be sure to use a cheese that melts well, such as Colby Monterey Jack, cheddar, or mozzarella.
- Bake at a low temperature: Bake the frittata at a low temperature (around 350°F) to ensure the eggs cook evenly and don't become overcooked or rubbery.
- Allow the frittata to cool before slicing: Allow them to cool for a few minutes before slicing to prevent them from falling apart and make it easier to slice. Sprinkle fresh herbs, such as cilantro or basil, on top for added flavor and color.
FAQ
My frittata is sticking to the pan. How can I prevent this?
Use a well-seasoned or nonstick skillet and enough oil to coat the bottom. You can also use parchment paper lining if baking. If sticking occurs, gently run a spatula around the edges and underneath to loosen.
The frittata is undercooked in the middle, but the top is browning too fast. What should I do?
Lower your oven's temperature and cook it for a longer time. Position your oven rack in the middle. If the top is already browned, cover the frittata with foil for the cooking time.
Can I make a frittata with fresh spinach instead of frozen?
Yes, you can use fresh spinach. Make sure to cook it down until wilted, and most of the moisture has evaporated.
What can I do if I don't have heavy cream for the recipe?
You can substitute heavy cream with whole milk or a mixture of milk and a little butter for richness. The texture might be slightly less creamy.
I don't have an ovenproof skillet. Can I still make a frittata?
If you don't have an ovenproof skillet, transfer the egg and spinach mixture to a well-greased baking dish and cook it in the oven. The cooking time may vary slightly.
My frittata is watery. What went wrong?
Excess water in the spinach is likely the problem. Thoroughly drain thawed frozen spinach or, if using fresh, sauté it until all the water has evaporated.
Can I add other vegetables to my Spinach Frittata?
Yes, frittatas are very versatile. Just make sure to cook any additional vegetables to remove excess moisture and soften them before adding to the egg mixture.
Can I use egg whites only or a combination of whole eggs and egg whites?
Yes, you can use all egg whites or a combination of whole eggs and egg whites for a lighter version. Remember that using only egg whites will change the texture and flavor slightly.
How do I know when the frittata is fully cooked?
The frittata is done when the center is set and doesn't jiggle. You can also insert a knife in the center; if it comes out clean, the frittata is done.
Related Recipes:
- Cornmeal Spinach Frittata
- Spinach and Artichoke Dip
- Spinach Artichoke Pizza
- Creamed Spinach
- Spanish Potato Omelette
Recipe
Easy Spinach Frittata
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large red onion , chopped
- 12 oz frozen chopped spinach , thawed and completely drained (squeezed dry)
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic powder
- 15 large eggs , beaten
- ¼ cup heavy cream or whole milk
- ½ teaspoon ground cayenne pepper or ground black pepper
- 1 cup Colby Monterrey jack cheese , shredded
- 2 tablespoon smoked sun-dried tomatoes , chopped (optional)
- ¾ cup Parmigiano Shredded Cheese
- ¼ cup fresh cilantro or basil , chopped
Instructions
- Preheat the oven to 450 °F, and set an oven rack in the middle position. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the spinach and sun-dried tomatoes. Cook until warmed through.
- In a large bowl, whisk together the eggs, heavy cream, salt, garlic powder, and cayenne pepper. Add the cooked spinach mixture, cheeses, and cilantro to the egg mixture and stir to combine.
- Pour the mixture back into the same skillet, and make sure all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
- Once set, remove the Spinach Frittata oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into wedges with a long serrated knife. Enjoy!
Notes
- To thaw the spinach in the microwave:
- Cut one slit in the package of frozen spinach. Place the package on a large, microwave-safe plate, then microwave until thawed, 8–10 minutes. Open the package carefully, drain it in a fine-mesh sieve, and proceed with the recipe.
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.