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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.

Sliced spinach frittata on a plate.

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

Step-by-Step Instructions

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. Skillet of 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 in a skillet.

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.

Sliced spinach frittata on a plate.

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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

  • This was easy to whip up and delicious! I substituted a few things, not because I am “one of those” commenters, but out of pantry necessity, but the base recipe is solid enough that I have 100% confidence that as written it is as wonderful as my Ben Franklin approach to it! Thank you for sharing this recipe!

    • — Maria on May 5, 2024
    • Reply
  • This is delicious. I would go a little easy on the salt, maybe 3/4 tsp total. I added red pepper because I had some and it makes it prettier. I would like to try it with gruyere some time instead of cheddar/parm. I did not use a cast iron pan, so after 20 minutes at 325 I increased the temp to 350 for 15 minutes and then 375 for 5 minutes. I later did a 12-inch version (about 50% more of the recipe) with a calphalon nonstick pan, and cooked it at 350 for 20 minutes, then 375 for another 10-15. Both turned out fine.

    • — Jill Frederick on March 9, 2024
    • Reply
  • I just made this today and oh…my…goodness – SO yummy. I had to use milk instead of cream and regular cheddar cheese without parmesan, and it was still delicious. Next time, cream and parmesan! Thanks for the yumminess!

    • — Elisheva on February 19, 2024
    • Reply
  • I made this yesterday. I try to make all of Jenn’s frittatas/ quiches etc.. because each one is sooo good! I didn’t have full cream so used half-n-half. It still came out delicious with that substitution. We are looking forward to the leftovers as we are just a family of two. Thank you Chef Jenn for making it possible for me to make “restaurant quality” meals. In fact, when I make Jenn’s recipes, my husband always comments “this is better than restaurant food”!

    • — JW on February 2, 2024
    • Reply

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