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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Delicious!
I followed the recipe exactly and it came out perfectly – looked just like the picture and everyone loved it. It will become a new regular in my rotation. I love brunch and this is really easy and delicious and attractive on the table as well.
Hi Jenn! I love frittatas, and I LOVE cheese! But my son utterly hates it, and I am always looking for healthy and nutritious dishes that I can make for him without cheese. Do you think this dish would work without the cheese, say, if I added another egg, a bit more salt and cream, and maybe used a little less spinach (since there wouldn’t be as much to bind it together)?
Hi Melissa, you could omit the cheese and add one more egg. Hope that helps! 🙂
Hi Jenn, this dish is amazing. I saw this recipe and made an order for a delivery to have the ingredients. I’ve made it a couple of times. Once I had some mushrooms to use up and just as delicious. Great recipe. My husband loves it also. I love your step by step instructions. Thank you Jenn. You are my go to Chef.
So glad you enjoyed it! 💗
Perfectly detailed instructions that took exactly the time specified and turned out exactly like the photo, not to mention delicious, easy, and received great reviews from the whole family–thanks, Jenn. (I did use 2 % milk because it was all I had on hand, so I assume it would be even better with cream.) I can’t wait to try more of your recipes!
Wow! This is an excellent recipe. I made it exactly as written and it came out beautifully and tastes delicious! Thanks for sharing.
I made this tonight and my husband said it was really delicious! This is not the type of dish he prefers, so I was surprised with the praise. I plan on making again soon.
Made this tonight. No shallots so used regular onion and had extra spinach; so it went in. No fresh basil so used dried. Turned out lovely in my cast iron skillet. Very helpful to have recipes that are easily adaptable during these times. I am always delighted with your recipes. Thanks and stay safe.
This is an incredible recipe. Already making it again.
Going to try the zucchini recipe.
Thank you,
Susan S
Very tasty and so simple to make.
Jen, why would you not want to use a cast iron skillet for this recipe?
Hi Lou, It’s perfectly fine to use a cast iron skillet here. Hope you enjoy!