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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

ingredients for spinach frittata

How To Make Spinach Frittata

sautéing shallots for spinach frittata

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. softened shallots

Add half of the spinach and cook until wilted down, about 1 minute.

adding the spinach to the shallots

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.

wilted spinach

Meanwhile, in a large bowl, combine the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon salt.

eggs, cream, and seasoning in mixing bowl

Whisk to combine.

whisked egg mixture

Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture. adding spinach mixture, cheeses, and basil to egg mixture

Stir to combine.

mixed frittata mixture

Pour the mixture back into the pan (no need to wash it).

spinach frittata mixture in skillet

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).

baked spinach frittata

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.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

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

  1. Preheat the oven to 325°F, and set an oven rack in the middle position.
  2. 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.
  3. In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon of salt.
  4. 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.
  5. 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 Edamam

  • 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

  • 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.

    • — Holly on September 24, 2022
    • Reply
  • Would be great to know what temperature you want the oven.

    • — Florence on August 17, 2022
    • Reply
    • Hi Florence, the oven temp is 325°F/165°C. Hope you enjoy the frittata!

      • — Jenn on August 18, 2022
      • Reply
  • 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.

    • — LCL on July 28, 2022
    • Reply
  • Second time making this. A HUGE hit with the family. Nibble, nibble, nibble…YUM!

    • — Joy Rabbini on July 11, 2022
    • Reply
  • Has anyone made this the day before? And if so, did you reheat it and how did it turn out? Thanks!

    • — Karen P on June 14, 2022
    • Reply
  • 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:))

    • — Sara Howard on May 21, 2022
    • Reply
    • 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.)

      • — Jenn on May 23, 2022
      • Reply
  • So yummy and easy to make! I had a package of spinach going bad and this was the perfect use for it! Will definitely hang on to this recipe!

    • — Jackie on May 15, 2022
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  • Love making frittatas. This one is simple and definitely one of the best, if not the best I have ever made. I realize I have probably been slightly overcooking my previous frittatas. These eggs are almost creamy. The flavor is really delish!

    • — Lucia Gibbons on May 8, 2022
    • Reply
  • Loved this – made it twice already. husband very much liked it too (most important!). I like this kind of recipe that you can use as a template. The change I made was with the cheese. I used gruyere and reduced the amount just a bit (husband needs to watch his cheese intake). Also, I don’t have non-stick pans. I had no problem with sticking. I did make sure I poured the egg mixture into hot pan and that seemed to make the diff with sticking. The best part of all – the end result was delicious. With a green salad, it was perfect lighter, and simpler dinner. If you like quiche, you will love this recipe!

    • — Vicki Cohen on April 28, 2022
    • Reply
  • Do you think this could be baked in muffin tins?

    • — Stella on April 28, 2022
    • Reply
    • Hi Stella, I haven’t tried them in a muffin tin, but I think it would work. I’d love to hear how they turn out!

      • — Jenn on April 28, 2022
      • Reply
  • I love this recipe written exactly as is, but also love adding feta to the mix of cheeses and a handful of halved grape tomatoes to the pan while the spinach is wilting. A regular in my rotation, especially when I have fresh spinach in the garden.

    • — Marilyn on April 24, 2022
    • Reply
  • I made this to bring by to a work event this morning and many people said it was very good. I like how it is sort of in between a quiche and a frittata. I prepared everything the night before (doubled the recipe), transferred it to a glass baking dish and baked it this morning. I will save it as a go-to item when serving breakfast/brunch to a group.

    • — Colleen on April 13, 2022
    • Reply
  • Made this frittata today. It was delicious. I make a lot of frittatas, but this was the first time I baked rather than broiled one in the oven. I added a little salsa on the side to serve and the presentation was beautiful. Thank you for sharing your wonderful recipes.

    • — Patty Houser on April 9, 2022
    • Reply
  • I made this frittata for a brunch. Made it earlier that morning and reheated slightly before serving. As Jenn’s notes say, the texture is more like a quiche than the eggs of a frittata. Everyone loved it.

    • — JoAnn on March 28, 2022
    • Reply
  • This was perfect just as it is…delicious!

    • — Mark on March 6, 2022
    • Reply
  • Great recipe. I’ve done it 2 times and came out delicious. Thank you very much Jenn!

    • — Joanna on March 5, 2022
    • Reply
  • Perfect Recipe!
    I did substitute half and half for the heavy cream and changed the spices around since I had no basil. And added sauteed mushrooms with a little red pepper.
    I will use this from now on for my base recipe.
    Thanks!

    • — cattersa on March 3, 2022
    • Reply
  • Made the frittata this morning and it came out wonderful, everyone love it…a keeper for sure!! I did not have any shallots but I did have fresh onion in my garden, also no basil so I omitted this item. I sauteed baby spinach, baby chard and baby kale with the onion. Used fresh eggs from our happy hens 🙂 baked it in a cast iron skillet for the time and temp noted and the frittata set up nicely in the oven, topped it off with some fresh chopped chives. Thank you for sharing this yummy recipe!!

    • — Rosa on February 25, 2022
    • Reply
  • Thanks. Turned out great. Added a bit more spinach to the recipe plus some sauteed red pepper and had no cream so used mascarpone. Definitely in the make again box.

    • — Colin on January 26, 2022
    • Reply
  • Delish! Enjoyed for dinner. Thank you for a great recipe!!

    • — Stacey on January 25, 2022
    • Reply
  • Can you use liquid egg whites instead of the whole eggs? If so, how much would I use?

    • — Jenny Mathew on December 31, 2021
    • Reply
    • Hi Jenny, I’ve never made this with just egg whites so I can’t say for sure, but I suspect it would work. Based on what I read, it looks like you’ll need 16 egg whites. Please LMK how it turns out if you try it!

      • — Jenn on December 31, 2021
      • Reply
  • This was delicious. I did use what I had though so I substituted almond milk for the heavy cream, regular onions for the shallots, marble cheese for the cheddar and dried basil for the fresh. I am sure it would be even better if I had the correct ingredients.

    • — Jennifer on December 19, 2021
    • Reply
  • I made this on a whim on a saturday morning. I made a few alterations but it turned out so yummy. My husband gave it a big thumbs up. I didn’t have cream so subbed with 1/2 and 1/2. I added some mushrooms, sliced grape tomatoes and a few strips of bacon I had cooked a couple days ago.

    • — melinda on November 13, 2021
    • Reply
  • very nice list of ingredients , I love frittatas. make mine on top of stove iron skillet till bottom sets then under broiler , it will seal top and puff up serve immediately in that skillet. yes it will fall in a few but visually a hit . and so so good ” Good Appetite “

    • — Joseph on November 4, 2021
    • Reply
  • The frittata is really good; however, I did have an issue with the cooking time. I had to let it bake for 30 minutes and still there were some areas that were not fully cooked so I turn on the broil for 3 minutes and that took care of the issue. Thank you Jen.

    • — Maria Stern on September 30, 2021
    • Reply
  • This was just perfect! Loved it.

    • — Jenny on July 24, 2021
    • Reply
  • 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.

    • — Merle Singer on July 5, 2021
    • Reply
    • Unfortunately, I think it would stick so I wouldn’t recommend it — sorry!

      • — Jenn on July 5, 2021
      • Reply
    • 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!

      • — Karen on August 14, 2021
      • Reply
    • 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

      • — Joseph on November 4, 2021
      • Reply
  • 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!

    • — Sandy on June 23, 2021
    • Reply
  • I love all of the other frittata & quiche recipes but something just seemed off on this one. Perhaps too much spinach.

    • — Priscilla on June 17, 2021
    • Reply
  • 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!

    • — TJ on May 19, 2021
    • Reply
    • 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!

      • — Jenn on May 20, 2021
      • Reply
  • Could I use a casserole dish instead for this recipe? If so, what size do you recommend?

    • — Lillian on May 17, 2021
    • Reply
    • 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!

      • — Jenn on May 17, 2021
      • Reply
  • Delicious! We loved it and are planning to have this for Easter brunch. It’s so tasty and fun to make.

    • — Marilyn on March 30, 2021
    • Reply
  • 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

    • — Luann on March 20, 2021
    • Reply
  • 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!

    • — Cindy on March 8, 2021
    • Reply
    • Oops — thanks for pointing that out — just fixed it! And so glad you enjoyed. 🙂

      • — Jenn on March 8, 2021
      • Reply
    • Can this freeze well?

      • — BARROWS Janet on September 23, 2021
      • Reply
      • Yes, it freezes nicely. See the bottom of the recipe for freezer-friendly instructions.

        • — Jenn on September 23, 2021
        • Reply
  • 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.

    • — PetraL on February 26, 2021
    • Reply
  • This was easy and delicious! I’ll make again!

    • — Phyllis on February 25, 2021
    • Reply

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