If you’re looking for a tasty way to eat your veggies, this Spinach Frittata is just what you need! Packed with creamy goodness, it’s an easy dish that works for breakfast, lunch, or dinner.
This frittata helps busy cooks provide protein and veggies in a quick, affordable meal, reduces waste with leftovers, and uses pantry staples.
I’ve often struggled with leftover spinach. You know, that half a bag in the fridge that seems to mock me? This recipe is a smart way to use it up and create something delicious at the same time.
What I love about this frittata is how simple it is to whip up. It takes about 15 minutes to prep and just 20 minutes to cook, so you can have a hearty dish ready in no time. Plus, the low heat ensures the frittata turns out perfectly soft and rich, not dry.
If you want a little sweetness after your frittata, try my Air Fryer Cinnamon Rolls. They’re fun to make and always a hit!
Why You Will Love This Recipe
- Creamy Texture : Unlike typical frittatas, this one has a creamy consistency that makes each bite feel rich and satisfying. It’s a welcome change that you’ll appreciate.
- Flavorful Profile : With a combination of two cheeses and fresh herbs, this frittata offers a savory and nutty flavor that really brings it to life.
- Meal Flexibility : Whether it’s breakfast, lunch, or dinner, this dish fits in perfectly anytime. It’s great for any occasion or just a cozy meal at home.
- Freezer Friendly : You can whip this up ahead of time and freeze it to enjoy later. It’s a handy option for busy days when you still want something homemade.
Cheesy Spinach Frittata Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A delicious and healthy spinach frittata loaded with veggies and cheese, perfect for any meal of the day.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 cup thinly sliced shallots
- 5 oz baby spinach
- 1/21/2 teaspoon salt
- 8 large eggs
- 1/3 cup heavy cream
- 1/41/2 teaspoon freshly ground black pepper
- 3/4 cup shredded Cheddar cheese
- 1/2 cup Parmigiano Reggiano
- 1/4 cup fresh chopped basil
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon freshly ground black pepper
Instructions
- Whisk Eggs & Season: Start by whisking the eggs in a bowl until they are frothy. Add 1/21/2 teaspoon salt and 1/41/2 teaspoon freshly ground black pepper as you go. This bright yellow mixture should look light and airy. A well-seasoned egg base is crucial for a tasty frittata, so do not skip this step!
- Cook Spinach: Heat a nonstick skillet over medium heat. Add the baby spinach and cook until it is wilted and bright green, releasing a lovely earthy aroma. Ensure to remove excess moisture, as it can lead to a watery frittata later.
- Add Egg Mixture: Pour the whisked eggs into the skillet evenly over the cooked spinach. The eggs will start to set around the edges; take care not to stir too much, as you want a nice layer of spinach embedded in the egg.
- Cook Until Set: Let the frittata cook on low heat until the edges are firm and the center is just slightly jiggly. This takes around fifteen minutes, during which you will smell the delicious eggy aroma filling your kitchen. Keep an eye on it to avoid overcooking, which can lead to dryness.
- Broil for Color: Switch to broil and keep a close eye on the frittata while it cooks for a few more minutes. You are looking for a golden top that is set but not burnt. It is easy to get distracted here, so stay close and watch it closely!
- Cool & Serve: Once it is out of the oven, let the frittata cool for a bit before slicing. This helps it firm up and makes for easier serving. Use a rubber spatula to gently lift pieces out; this technique helps avoid any sticking.
Notes
- Storage Tips: The cooked frittata can be frozen for up to 3 months. To serve, remove it from the freezer 24 hours prior and reheat in the microwave or a preheated oven at 300 degrees F until hot in the center.
- Expert Tips: Use a nonstick skillet for easy release. Cook shallots over medium heat to avoid browning. Cover the handle with an oven mitt after baking to prevent burns.
- Reheating Instructions: Reheat in a microwave or preheated oven at 300 degrees F until hot in the center, typically about 10-15 minutes depending on the portion size.
- Serving Suggestions: Serve with a side salad for a light lunch. Pair with crusty bread or toast for breakfast. Offer fresh fruit on the side for a colorful plate.
- Recipe Variations: Add diced bell peppers for extra sweetness and color. Mix in cooked bacon or sausage for a heartier meal. Swap Cheddar for feta for a different flavor profile.
- Ingredient Notes: Select fresh baby spinach for a refined taste. Fresh chopped basil can enhance flavor; use it to your liking. For a creamier texture, consider half-and-half or whole milk in place of heavy cream, keeping in mind the texture may be less creamy.
Nutrition
- Serving Size: 1 slice
- Calories: 443
- Sugar: 4g
- Sodium: 532mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 430mg
Recipe Tips
- If the frittata isn’t setting in the oven, check your oven’s temperature and bake until the center is completely firm.
- When the edges are browning too quickly, covering the frittata with foil can help keep it from overcooking.
- If your frittata turns out watery, thoroughly cooking the spinach first and allowing moisture to evaporate during cooking is key.
- For an easy release, using a nonstick skillet is really beneficial when serving the frittata.
- When sautéing shallots, using medium heat helps avoid any browning, which can affect the overall flavor.
Serving Suggestions
Serve spinach frittata alongside a side salad for a light lunch option. Pair it with crusty bread or toast for breakfast.
It can also be offered with fresh fruit for a colorful plate. This frittata could fit into various meals like brunch, a picnic, or holiday breakfasts.
Add a dollop of salsa or a sprinkle of herbs as a finishing touch. A drizzle of balsamic vinegar could also complement the dish nicely.
Recipe variations
- You can use kale instead of spinach for a nutrient-rich swap that adds a different texture to your frittata.
- Add ½ teaspoon of smoked paprika or a pinch of cayenne pepper for a warm, aromatic kick.
- Either incorporate diced bell peppers for sweetness or mix in cooked bacon or sausage for a heartier meal.
- If making a larger batch, increase the eggs to 12, the cream to ½ cup, and use 1 cup of shredded cheese for more servings.
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How to Store?
To keep your spinach frittata fresh, follow these storage tips:
Room Temperature: Store the frittata in an airtight container at room temperature for up to 2 days. This method works well for short-term storage.
Refrigeration: Place the frittata in an airtight container in the refrigerator for up to 1 week. This keeps it safely preserved.
Freezing: Wrap each portion of the frittata in plastic wrap or aluminum foil, and place in a freezer bag. Freeze for up to 3 months. To serve, thaw in the refrigerator for 24 hours and reheat in the microwave or a preheated oven at 300°F until hot in the center.
Other Recipes You’ll Love
- Air Fryer Cinnamon Rolls
- Air Fryer French Toast
- Apple Cinnamon Protein Shake
- Apple Spice Protein Smoothie
If you enjoyed this Spinach Frittata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
