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.
Could I use an 8×8 glass dish instead of a skillet? I always have trouble with egg dishes sticking no matter what skillet I use.
Sure 🙂
This was great and my husband loved it too. I made a few small changes using what I had on hand. Scallions for shallots, thyme for basil, a four-cheese shredded mix instead of cheddar, added parsley on top at the end. A very forgiving recipe. I look forward to trying it with other ingredients as well.
Thank you! 😎
(Photo on Facebook)
I made the zucchini frittata. It was excellent. 👍
Can I use frozen spinach instead? If so, how many ounces. I also plan to substitute feta cheese and make it more “Greek” Thanks
Yes, frozen is fine. I’d guesstimate you’ll need about 1/2 cup of drained frozen spinach (so assuming you buy a 10-ounce package, you’ll have leftovers). Please LMK how it turns out if you try it this way!
I don’t own a 10-inch ovenproof nonstick skillet. Can you reccomend one to purchase?
Hi Heidi, This is the one I have. Hope that helps!
Perfect dinner on a rainy, windy night. Take several common ingredients & they make magic when blended. So easy to prepare & so delicious with a dry Reisling.
Thank you, again Jenn for another great recipe!
Wonderful recipe! I substituted yellow onion for the shallots. Thanks for sharing the recipe!
Jenn,
I’ve been using your website for years and now your cookbook. You’ve made me love cooking. Guided by you, everything works. Until this frittata. I don’t have a fry pan with a metal handle so I put the egg mixture in a glass pie pan on a cookie sheet. I baked it at 325 for almost 40 minutes and it still wasn’t done in the center. The area that baked was delicious, but…
What did I do wrong? What should I do so it works next time?
Barb
Sorry you had a problem with this! You mentioned you used a pie plate – – I’m assuming that as a result, the mixture was a bit deeper and that is simply needed to cook longer. If you try it again, I’d estimate that it will take closer to an hour to cook through. Hope that helps!
I made this last night. It turned out perfect! My whole family gobbled it up! Thanks for clear direction as i a a beginning cook and it makes me smile to have a successful turn out!
Can I leave out the salt? This looks delicious, but I can’t eat that level of sodium. Also, would lower-salt cheeses work, and which kind, or should I just try to shop for the lowest within those varieties? Thank you.
Hi Tracy, The salt adds flavor to the dish but omitting and looking for a lower sodium version of the Cheddar and Parmigiano Reggiano cheeses will work. You may need to add to salt to taste before eating though. Hope you enjoy!
Another tasty recipe. Had herb flavour boirson instead of cream. Was a good substitution.