Easy Spinach Frittata Recipe

Growing up, my mom always made her frittatas with just eggs and cheese. Simple and straightforward, but not very exciting. When I tried adding spinach for the first time in my twenties, I couldn’t believe what I’d been missing all those years.

It’s funny how something as basic as adding vegetables can completely change a dish. These days, my spinach frittata is a regular at our breakfast table, and it’s become my go-to recipe when I need to use up those leafy greens sitting in the fridge. The best part? It’s pretty much impossible to mess up – even on those mornings when I haven’t had my coffee yet.

What Kind of Spinach Should I Use?

Baby spinach is the perfect choice for this frittata, but regular spinach leaves will work just fine too. The main advantage of baby spinach is that it’s already tender and doesn’t need much prep work – just a quick chop and you’re ready to go. If you’re using regular spinach leaves, take a minute to remove any tough stems and tear the larger leaves into smaller pieces. Fresh spinach is ideal, but if you’re in a pinch, you can use frozen spinach – just make sure to thaw it completely and squeeze out as much water as possible to prevent your frittata from becoming watery.

Options for Substitutions

This frittata recipe is pretty forgiving and works well with several substitutions:

• Eggs: Eggs are the star here and can’t be substituted – they’re what makes a frittata a frittata! However, you can use liquid egg whites if needed (use 2 egg whites for each whole egg).
• Shallots: No shallots? No problem! Use 1/2 small onion or 2-3 green onions instead. They’ll give you a similar mild, sweet flavor.
• Milk: Any milk works here – whole, 2%, almond, oat, or soy milk. You can even use heavy cream for a richer result or water if you’re in a pinch.
• Parmesan/Pecorino: Feel free to swap in other hard cheeses like Asiago or Grana Padano. Even cheddar or Swiss cheese work well, though they’ll give a different flavor profile.
• Baby spinach: You can use regular spinach (chopped), kale, Swiss chard, or arugula. If using tougher greens like kale, cook them a bit longer before adding the eggs.
• Olive oil: Any neutral cooking oil or butter will work just fine here. Just avoid oils with strong flavors that might overpower the other ingredients.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a frittata is ending up with a rubbery texture, which happens when you cook it at too high a temperature – keep your heat at medium-low and be patient with the cooking process. A common mistake is not pre-cooking the spinach to remove excess moisture, so make sure to wilt it first and drain well, otherwise you’ll end up with a watery frittata that won’t set properly. For the fluffiest results, whisk your eggs really well until they’re completely uniform in color, and don’t forget to let your frittata rest for 5 minutes after taking it out of the oven – this helps it set up nicely and makes it easier to slice. One final tip: while it might be tempting to skip preheating your broiler, don’t – those last few minutes under the broiler give your frittata that perfectly golden top that makes it look and taste amazing.

What to Serve With Frittata?

A frittata is one of those breakfast-for-dinner champions that pairs well with so many sides! For breakfast or brunch, serve it alongside crispy hash browns or roasted potatoes, and don’t forget some toasted sourdough bread to round out the meal. If you’re serving it for lunch or dinner, try adding a simple mixed green salad dressed with lemon vinaigrette – the bright, citrusy flavors work really well with the eggs and cheese. You can also add some fresh fruit on the side, like sliced melon or berries, to bring a sweet contrast to the savory frittata.

Storage Instructions

Keep Fresh: Your spinach frittata will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that’s perfect for meal prep – I often make it on Sunday and portion it out for quick breakfasts during the week!

Freeze: Cut the cooled frittata into individual portions and wrap each piece in plastic wrap, then place in a freezer bag. They’ll keep well for up to 2 months. This is super handy when you need a quick protein-packed breakfast!

Reheat: To warm up your frittata, pop it in the microwave for about 30 seconds per slice, or until heated through. You can also reheat it in a 350°F oven for about 5-10 minutes. Just keep an eye on it to avoid drying it out – nobody likes a rubbery frittata!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 10-15 g

Ingredients

• 5 oz baby spinach (freshly washed and dried)
• 8 large eggs
• 1/2 tsp salt
• 1/4 cup milk (whole milk for richness)
• 1/2 cup grated parmesan cheese
• 2 minced shallots (finely diced for even cooking)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 minced garlic cloves
• 2 tbsp olive oil

Step 1: Preheat the Oven

Start by preheating your oven to 400°F.

This will ensure that the oven reaches the ideal temperature by the time you’re ready to bake the frittata.

Step 2: Sauté the Shallots and Garlic

Pour a splash of olive oil into a 10-inch cast iron or another oven-safe skillet and place it over medium heat.

Once the oil is hot, add the shallots and cook for 2-3 minutes until they are softened.

Add the minced garlic and continue to cook for an additional minute until the garlic is fragrant.

Remove the skillet from heat and set the mixture aside.

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs and milk until well combined.

Stir in the Parmesan cheese, salt, pepper, and the cooked shallots and garlic.

Ensure that these ingredients are mixed thoroughly to distribute flavors evenly.

Step 4: Combine Spinach with Egg Mixture

Gradually add the spinach to the egg mixture in batches, stirring after each addition until everything is well combined.

This helps the spinach to distribute evenly throughout the mixture.

Step 5: Cook the Frittata

Pour the prepared frittata mixture back into the skillet where you cooked the shallots and garlic.

Place the skillet into the preheated oven and bake for about 25 minutes, or until the frittata is puffed up and the center is fully set.

Step 6: Let It Rest and Serve

After baking, remove the frittata from the oven and let it rest in the skillet for about 10 minutes.

This resting time allows the frittata to set a bit more and makes it easier to slice.

Once rested, slice the frittata into desired portions and serve warm.

Enjoy your delicious, homemade frittata!