Spinach Frittata
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Spinach Quiche
- Spinach Egg Bites
- Zucchini & Cheddar Frittata
- Greek-Style Spinach, Feta & Polenta Pie
- Crustless Broccoli Quiche
- Quiche Lorraine
- How To Make Any Frittata
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Do you think this could be made in muffin tins for mini frittatas? If so, how long would you put this in the oven for?
Hi Vanessa, I haven’t tried them this way, but I think it would work. Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes. Enjoy!
The BEST frittata ever!!
I made this EXACTLY as written and it was FANTASTIC!!!!!
Jenn, this was absolutely amazing! My only change was to use a rustic cut blend of provolone and mozzarella in place of the cheddar. A really delicious recipe during concerning times when you want a recipe to “deliver”! Stay well!
Excellent breakfast or brunch menu item. I did not have the full amount of spinach but it worked nonetheless. I would love to try it with other vegetables, because it seems like it would be a great “base” recipe.
I made this today as there was half a box of fresh spinach that needed to be used. Used bits of cheese that were left=over, too, and added a touch of nutmeg. It will be breakfast or lunch for the next three days for this single senior…delicious and a great way to make use of a few dibs and dabs or things that needed using in the frig. Delicious, easy, and engaged my creativity.
I made a half recipe yesterday. It was delicious! I didn’t have fresh basil so substituted dried basil. Great way to use use some fresh spinach I had and I will make this again, many more times.
We eat a lot of eggs in our house and I wanted a different way of preparing them. This was very good and my husband loved it because he’s doing keto. Next time I’ll take it out at the 20 min mark so it stays creamy. Can’t wait to make it over the summer when I have fresh basil readily available 🙂
Love this recipe but I’m out of heavy cream. Should I use 2% milk or just skip it altogether.
Hi Cheryl, 2% milk will technically work — it will just be a lot less creamy. Please LMK how it turns out if you try it this way!
Love this recipe but both using heavy cream and 2% milk, it looked set when I took it out of the oven. Seemed firm to touch. Then when I cut it, there was an uncooked section. What am I doing wrong?
Hi Cheryl, Sorry you’ve had a problem with this! It sounds like it may just need a few more minutes in the oven. Also, once you remove it from the oven, try letting it sit for about 5 minutes to firm up. Hope that helps!
Jenn! Another great recipe! Had to modify with 1% milk instead of cream and onion instead of shallots. Also chopped some mushrooms and didn’t have basil. So delicious despite the changes! The key though really is to NOT overcook!
Wow. My husband and I are trying to only use what we already have in our food supplies. We were lucky enough to have some fresh spinach left to use in this frittata BUT I think that frozen (with all the water squeezed out) would work too. It was AMAZING…it will be our Meatless Monday go to from now on. We “half-ed it” and baked it in 8″ skillet and it turned out just great! Thanks for another great one Jenn!
How long did you bake it in the 8 inch skillet?