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 didn’t have spinach on hand and read the comments before I started. Someone stated that they would use this for a base from now on—so will I! I don’t usually rate a recipe that I changed, but I followed the base exactly. For the fillings, I sautéed mushrooms, half a yellow pepper, and a small onion instead of the shallots and spinach. The resulting dish has a great texture, appearance, and taste—part frittata part quiche and all delicious. This will be my go to from now on.
Hi Jenn, I want to make this tomorrow. I’m going to use a 8×8 glass pan because my skillets are not non stick. Will the cooking time be a little longer? Can you test it with a knife for doneness like you do a cake? Thank you!
Hi Melinda, Yes, you can use a glass baking dish. I’m guessing the baking time should be about the same but keep a close eye on it. You’ll want to bake it just until the center is no longer jiggly and the edges are golden. I’ve never checked a quiche with a knife, but I guess you can — if you pull your knife out and loose eggs run into where you’ve cut, it needs a few extra minutes. Hope that helps!
I made this tonight for dinner for the first time. It’s delicious! Thank you Jenn.
Amazingly easy and so delicious! So happy I came across your website. This is probably the 6th recipe I’ve made and they have all been fantastic.
Would be great to know what temperature you want the oven.
Hi Florence, the oven temp is 325°F/165°C. Hope you enjoy the frittata!
Hi Florence, the oven temperature is listed in the directions. It’s the first thing under INSTRUCTIONS.
I made a single serving of this by quartering the recipe and cooking it 15 minutes in a 5-inch pan, which made a nice working-from-home lunch. I also used your pesto recipe in place of the herbs and seasonings. A keeper.
Second time making this. A HUGE hit with the family. Nibble, nibble, nibble…YUM!
Has anyone made this the day before? And if so, did you reheat it and how did it turn out? Thanks!
Hi Jenn,
Our family absolutely loves this recipe (just another one of our favs from you!). Any thoughts on doubling it? With teenage boys 8 eggs don’t go very far:))
Glad your family enjoys it! A few people have commented that they’ve doubled it and have used a 9 x 13-inch baking dish, so you try that route. Some others have doubled it and used a 12-inch skillet. The cook time will be a bit different so keep an eye on it. (It will be done when it’s set.)