Description
A delicious and healthy spinach frittata loaded with veggies and cheese, perfect for any meal of the day.
Ingredients
Scale
- 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