Spinach Frittata
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Stuffed with baby spinach and two kinds of cheese, this spinach frittata makes a lovely brunch, lunch, or light dinner.
Filled with heaps of baby spinach and two kinds of cheese, this spinach frittata tastes nutritious and rich, all at the same time. It’s silkier and more quiche-like than most frittatas, which are usually just glorified omelets with the fillings mixed in rather than stuffed inside. The key is adding heavy cream and lots of cheese to the egg mixture. It’s also important to bake the frittata in a low-temperature oven (as opposed to the traditional stovetop-to-broiler method), so the eggs cook gently into a custard without scrambling. This frittata can be served for brunch, lunch, or a light dinner – and since it’s good warm or at room temperature, leftovers can be packed for lunch or taken on a picnic.
What You’ll Need To Make Spinach Frittata
Step-by-Step Instructions
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. 
Add half of the spinach and cook until wilted down, about 1 minute.
Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
Meanwhile, in a large bowl, combine the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon salt.
Whisk to combine.
Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture. 
Stir to combine.
Pour the mixture back into the pan (no need to wash it).
Place the pan in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it’s easy to forget and burn your hand, and the handle stays hot for a long time).
Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
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Spinach Frittata
Stuffed with baby spinach and two kinds of cheese, this spinach frittata makes a lovely brunch, lunch, or light dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup thinly sliced shallots, from 2 to 3 shallots
- 5 oz baby spinach (about 5 packed cups)
- ½ teaspoon salt
- 8 large eggs
- ⅓ cup heavy cream
- ¼ teaspoon freshly ground black pepper
- ¾ cup shredded Cheddar cheese
- ½ cup Parmigiano Reggiano
- ¼ cup fresh chopped basil
Instructions
- Preheat the oven to 325°F, and set an oven rack in the middle position.
- Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and ¼ teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
- In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon of salt.
- Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
- Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.
Nutrition Information
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- Per serving (4 servings)
- Calories: 443
- Fat: 35 g
- Saturated fat: 15 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 25 g
- Sodium: 532 mg
- Cholesterol: 430 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Super easy and delicious!
Quick, easy & delicious. Very creamy and easy to make additions -,I added a few handfuls of asparagus tips.
Have not found a Jen recipe yet that hasn’t been fabulous. Add this one to the long list! I make frittatas often, but this was the very best. Cooking at the lower temperature was clearly key! Only subs I made given items on hand were half and half instead of cream, and red onion for shallots. It was remarkably delish!
I was trying to clean out my fridge prior to a long trip away. Had spinach, eggs and cheese so I googled Spinach Frittata and this recipe came up. I had to tweak it a lot! I only had 7 eggs, and only had 2% milk, not cream. So I ran with that. Added about 1/3 cup ricotta cheese in addition to the cheddar and parmesan, and even sprinkled some cojita cheese on top. Didn’t have shallots but had 1/2 red onion. Also added some chopped red bell pepper just because I had it. Even with all these changes, the frittata tasted great! The point is, this is a very versatile recipe. Use whatever veggies and cheeses you have on hand.
This was easy to whip up and delicious! I substituted a few things, not because I am “one of those” commenters, but out of pantry necessity, but the base recipe is solid enough that I have 100% confidence that as written it is as wonderful as my Ben Franklin approach to it! Thank you for sharing this recipe!
This is delicious. I would go a little easy on the salt, maybe 3/4 tsp total. I added red pepper because I had some and it makes it prettier. I would like to try it with gruyere some time instead of cheddar/parm. I did not use a cast iron pan, so after 20 minutes at 325 I increased the temp to 350 for 15 minutes and then 375 for 5 minutes. I later did a 12-inch version (about 50% more of the recipe) with a calphalon nonstick pan, and cooked it at 350 for 20 minutes, then 375 for another 10-15. Both turned out fine.
I just made this today and oh…my…goodness – SO yummy. I had to use milk instead of cream and regular cheddar cheese without parmesan, and it was still delicious. Next time, cream and parmesan! Thanks for the yumminess!
I made this yesterday. I try to make all of Jenn’s frittatas/ quiches etc.. because each one is sooo good! I didn’t have full cream so used half-n-half. It still came out delicious with that substitution. We are looking forward to the leftovers as we are just a family of two. Thank you Chef Jenn for making it possible for me to make “restaurant quality” meals. In fact, when I make Jenn’s recipes, my husband always comments “this is better than restaurant food”!