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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Comments
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This was a winner. I will make it again. I used a 10 inch cast iron pan and it worked very well.
So easy and delicious. Loved how creamy it was. I followed the recipe, and I can see how using whatever left over cheese is in the fridge would work too. I did make a half order as there are only two of us and we made two meals of it with a green salad.
Made this earlier in the week, excellent!
Wonderful flavor, texture and ingredients.
Nice simple recipe for beginner cooks!
Stay Healthy!
I am a senior, and I was inspired to make this from the Facebook post. I used chives from my garden: they are growing now, no shallots on hand, and I used nonfat milk because I had no cream. I also added mushrooms because I had them on hand. It turned out so well! Delicious. Thanks, Jenn, for helping me make a good dinner while trying to stay home and use the groceries I have.
I made this and it was beyond outstanding. This will be my permanent go to recipe for fritatta, I followed the recipe to the given instructions and only made two substations for lack of on hand ingredients. No shallots, I used yellow onions instead and half and half, didn’t have any heavy cream. I could go on and on but I’ll stop here. Thank you for sharing this super delicious recipe!
I just made this recipe and it was excellent!
I made this today, and it was delicious. I served it with cherry tomatoes and whole wheat toast. Two comments: it took me longer than the estimate to put it together, but I had to grate the two cheeses. When I make I again – and I will – I’ll use less salt. Thanks for the recipe!
Hi Jenn! Do you think frozen spinach would work for this frittata?
Yes, just make sure you wring out any water so that the egg mixture doesn’t get too watery. Please LMK how it turns out!
Hi Jenn,
This looks delicious. I don’t have a 10-inch non-stick skillet. Would something else do? I have a 10-inch aluminum skillet. Or maybe Corningware? And I’m already giving it 5 stars!
Hi Peggy, You can sauté the shallots and wilt the spinach in any pan, then bake the frittata in your Corningware or a pie dish (I worry it would stick in aluminum). Hope you enjoy it!
Hi Jenn
This recipe is right up my alley as I am doing keto plan. Do you think this would work baking in muffin tins? Thanks!
(Love every single recipe you post as well as in your book)
Hi Abbie, I do think it’d work in muffin tins, but you may need to reduce the baking time a bit. Please let me know how it turns out!
Just finished making, and eating! Wonderful! As Jenn says, very flexible. I added mushrooms, a tomato, garlic, plus an extra egg and a little more cream. Flawless!
Dear Jennifer, I grew up eating Spinach Frittata. It’s one of my favorite things to put into cold sandwiches, or to keep around as a snack item. We fry it in olive oil/butter, then place it into oven to cook top, and use both dried basil & oregano as spices (and sometimes a variety of cheeses that have dried out in our refrigerator & developed a strong flavor. Delicious.)
I made this recipe and it was so easy and tasted good. I didn’t have heavy cream so i mixed 2% milk with some sour cream and it worked very well. Thank you for sharing your delicious recipes.