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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I have no nonstick pans, but I have the All-Clad D3 10 inch stainless steel. Can I make the frittata in this pan? Thank you. Love your recipes.
Unfortunately, I think it would stick so I wouldn’t recommend it — sorry!
I just bake mine at 350 degrees in a large, glass, buttered pie plate for about 40-45 minutes. Saute the spinach first (I don’t use onions) and add everything to a bowl and mix. Turns out great!
if pan is seasoned with oil , by warming pan low het wipe an oiled paper all around ,turn up heat to med about 260 degrees ,it will not stick. also when you wash pan always wipe dry no dish washer ,never use a spray oil , it leaves an unseen residue , by the way your ss pan is non stick they use them in all restaurants not non stick. add omelet mixture when bottom sets put under broiler to finish ,, ” Good Eating ” Joseph
Another winner—especially for spinach lovers! Be careful though not to overbake (I did slightly and the bottom was more browned than ideal)–but recipe was fantastic and next time I’ll be more careful to keep to only 20 minutes in the low oven!
I love all of the other frittata & quiche recipes but something just seemed off on this one. Perhaps too much spinach.
Hi there, for the cheeses, are you using a liquid measuring cup or weight in ounces? For example, should I fill a 3/4 cup with shredded Cheddar cheese, or measure out 3 ounces (package says 1/4 cup = 1 ounce). Sorry if I’m overthinking this!
Hi TJ, You’ll want to fill dry measuring cups (so 1/2 cup + 1/4 cup for the Cheddar). Hope that clarifies and that you enjoy!
Could I use a casserole dish instead for this recipe? If so, what size do you recommend?
Sure, I think that would work – I’d suggest a 9-inch square pan or 9-inch deep dish pie pan. Please LMK how it turns out!
Delicious! We loved it and are planning to have this for Easter brunch. It’s so tasty and fun to make.
Absolutely delicious! Great recipe! Easy to make. Loved by all. I made 4 different frittatas for St Joseph’s Day, everyone lived this one the best. Thank you for sharing!
Luann
Amherst, NY
This was easy and delicious. It’s too much for the two of us but reheats well. I made it exactly as specified but can see that it is quite adaptable. I really appreciate the metric version, since volume measurements of cheese depend a lot on how it’s grated. One minor correction – the metric version has the oven temp as 165 F, not 165 C. Believe me, it doesn’t work!
Oops — thanks for pointing that out — just fixed it! And so glad you enjoyed. 🙂
Can this freeze well?
Yes, it freezes nicely. See the bottom of the recipe for freezer-friendly instructions.
I’ve made this three times now, the second time, a doubled recipe in a larger pan. Each time I used frozen spinach and red onion instead of shallots – the third time three red onions (well-cooked) because I thought the extra onion would taste good. I matched the cheese the first couple of times but used haloumi instead of cheddar the third time. I used 30% cream the first two times and a mixture of milk and yogurt the third time. Each time it came out perfectly! Thank you for a great recipe, Jenn, that is very conducive to modification. I notice you have nutmeg in your spinach quiche recipe so next time I make the frittata I’ll also add some nutmeg. This is the only recipe of yours I’ve made so far but as I can see others look so good I’ll be making more.
This was easy and delicious! I’ll make again!