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


  • 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


  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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  • What can I say-Another great recipe Jenn!

    • — Dana on February 2, 2021
    • Reply
  • Perfect for a light dinner! Thanks

    • — Gina on January 28, 2021
    • Reply
  • This has become a weekend go to breakfast. We make it cast iron pan on our wood burning cookstove.

    • — Cindy Sanborn on January 28, 2021
    • Reply
  • Jenn, your Spinach Frittata recipe, is one of the best. We enjoy having this for breakfast, lunch/brunch or dinner! It never fails to please. 5 Star, company worthy, deliciousness.

    • — Myrna Belanic on January 28, 2021
    • Reply
  • We have breakfast at dinner at least once a week. This recipe elevates scrambled eggs to the max and it’s so much better. I’ve used either spinach or zucchini or peas…all of them are good. Feta cheese is also an alternative for cheddar. When the frittata comes out of the oven it is so beautifully puffed up. Wonderful recipe.

    • — Anita Friedrich on January 28, 2021
    • Reply
  • I have made this recipe several times and it never fails me! This has become a go to for a quick brunch, lunch or dinner and is flexible enough to make substitutions based on what I have available. As usual I can count on Jenn’s recipes to be well tested – they always work out exactly as written and are always a hit with family and guests.

    • — Pam on January 28, 2021
    • Reply
  • Delicious. I used a combo of duck and chicken eggs that a friend needed help using. Lucky us! Made a super fluffy and flavorful frittata. Very easy and quick to make.

    • — Laura Mac on January 28, 2021
    • Reply
  • This is my go-to recipe for Meatless Monday dinners. It’s delicious, healthy, and easy to make. I highly recommend!

    • — Heather D. on January 28, 2021
    • Reply
  • I made this today. It’s delicious. I used fresh spinach. I love spinach so I always have a lot in the frig. I didn’t have the full amount of cream so I added milk. It took a little longer but it turned out great. Thank you, KV

    • — Karen Verner on January 15, 2021
    • Reply
  • Hi Jenn, I would like to make this for brunch. What would you recommend as sides? I was thinking a salad for one of them – any suggestions for a good brunch salad? Also, do you think I could make this in a buttered cast iron skillet? I do not have a large nonstick pan. Thanks!

    • — V on December 30, 2020
    • Reply
  • 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.

    • — Barbara Epperson on October 24, 2020
    • Reply
    • Sure 🙂

      • — Jenn on October 24, 2020
      • Reply
  • 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)

    • — Betsy Garfield on September 29, 2020
    • Reply
  • I made the zucchini frittata. It was excellent. 👍

    • — Andrea Saltray on September 27, 2020
    • Reply
  • Can I use frozen spinach instead? If so, how many ounces. I also plan to substitute feta cheese and make it more “Greek” Thanks

    • — Tom on September 2, 2020
    • Reply
    • 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!

      • — Jenn on September 4, 2020
      • Reply
  • I don’t own a 10-inch ovenproof nonstick skillet. Can you reccomend one to purchase?

    • — Heidi Dross on August 27, 2020
    • Reply
    • Hi Heidi, This is the one I have. Hope that helps!

      • — Jenn on August 27, 2020
      • Reply
    • 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!

      • — Maryane Dougherty (Siamesemama1) on August 31, 2020
      • Reply
  • Wonderful recipe! I substituted yellow onion for the shallots. Thanks for sharing the recipe!

    • — Valarie on August 25, 2020
    • Reply
  • 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 Cathey on August 22, 2020
    • Reply
    • 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!

      • — Jenn on August 25, 2020
      • Reply
  • 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.

    • — Tracy O'Connell
    • Reply
    • 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.

    • — WR from Canada
    • Reply
  • Delicious!

    I followed the recipe exactly and it came out perfectly – looked just like the picture and everyone loved it. It will become a new regular in my rotation. I love brunch and this is really easy and delicious and attractive on the table as well.

  • Hi Jenn! I love frittatas, and I LOVE cheese! But my son utterly hates it, and I am always looking for healthy and nutritious dishes that I can make for him without cheese. Do you think this dish would work without the cheese, say, if I added another egg, a bit more salt and cream, and maybe used a little less spinach (since there wouldn’t be as much to bind it together)?

    • Hi Melissa, you could omit the cheese and add one more egg. Hope that helps! 🙂

  • Hi Jenn, this dish is amazing. I saw this recipe and made an order for a delivery to have the ingredients. I’ve made it a couple of times. Once I had some mushrooms to use up and just as delicious. Great recipe. My husband loves it also. I love your step by step instructions. Thank you Jenn. You are my go to Chef.

    • So glad you enjoyed it! 💗

  • Perfectly detailed instructions that took exactly the time specified and turned out exactly like the photo, not to mention delicious, easy, and received great reviews from the whole family–thanks, Jenn. (I did use 2 % milk because it was all I had on hand, so I assume it would be even better with cream.) I can’t wait to try more of your recipes!

  • Wow! This is an excellent recipe. I made it exactly as written and it came out beautifully and tastes delicious! Thanks for sharing.

  • I made this tonight and my husband said it was really delicious! This is not the type of dish he prefers, so I was surprised with the praise. I plan on making again soon.

  • Made this tonight. No shallots so used regular onion and had extra spinach; so it went in. No fresh basil so used dried. Turned out lovely in my cast iron skillet. Very helpful to have recipes that are easily adaptable during these times. I am always delighted with your recipes. Thanks and stay safe.

  • This is an incredible recipe. Already making it again.
    Going to try the zucchini recipe.
    Thank you,
    Susan S

    • — Susan Sicuranza
    • Reply
  • Very tasty and so simple to make.

  • Jen, why would you not want to use a cast iron skillet for this recipe?

    • Hi Lou, It’s perfectly fine to use a cast iron skillet here. Hope you enjoy!

  • Do you think this could be made in muffin tins for mini frittatas? If so, how long would you put this in the oven for?

    • Hi Vanessa, I haven’t tried them this way, but I think it would work. Assuming you’re using a regular size muffin tin, I’d start checking them for doneness after about 15 minutes. Enjoy!

  • The BEST frittata ever!!

  • I made this EXACTLY as written and it was FANTASTIC!!!!!

  • Jenn, this was absolutely amazing! My only change was to use a rustic cut blend of provolone and mozzarella in place of the cheddar. A really delicious recipe during concerning times when you want a recipe to “deliver”! Stay well!

  • Excellent breakfast or brunch menu item. I did not have the full amount of spinach but it worked nonetheless. I would love to try it with other vegetables, because it seems like it would be a great “base” recipe.

    • — Laurie Head Atkinson
    • Reply
  • I made this today as there was half a box of fresh spinach that needed to be used. Used bits of cheese that were left=over, too, and added a touch of nutmeg. It will be breakfast or lunch for the next three days for this single senior…delicious and a great way to make use of a few dibs and dabs or things that needed using in the frig. Delicious, easy, and engaged my creativity.

  • I made a half recipe yesterday. It was delicious! I didn’t have fresh basil so substituted dried basil. Great way to use use some fresh spinach I had and I will make this again, many more times.

    • — Sandra Holmberg
    • Reply
  • We eat a lot of eggs in our house and I wanted a different way of preparing them. This was very good and my husband loved it because he’s doing keto. Next time I’ll take it out at the 20 min mark so it stays creamy. Can’t wait to make it over the summer when I have fresh basil readily available 🙂

  • Love this recipe but I’m out of heavy cream. Should I use 2% milk or just skip it altogether.

    • Hi Cheryl, 2% milk will technically work — it will just be a lot less creamy. Please LMK how it turns out if you try it this way!

      • Love this recipe but both using heavy cream and 2% milk, it looked set when I took it out of the oven. Seemed firm to touch. Then when I cut it, there was an uncooked section. What am I doing wrong?

        • Hi Cheryl, Sorry you’ve had a problem with this! It sounds like it may just need a few more minutes in the oven. Also, once you remove it from the oven, try letting it sit for about 5 minutes to firm up. Hope that helps!

      • Jenn! Another great recipe! Had to modify with 1% milk instead of cream and onion instead of shallots. Also chopped some mushrooms and didn’t have basil. So delicious despite the changes! The key though really is to NOT overcook!

  • Wow. My husband and I are trying to only use what we already have in our food supplies. We were lucky enough to have some fresh spinach left to use in this frittata BUT I think that frozen (with all the water squeezed out) would work too. It was AMAZING…it will be our Meatless Monday go to from now on. We “half-ed it” and baked it in 8″ skillet and it turned out just great! Thanks for another great one Jenn!

    • — Pam "Want-to-be-Jenn"
    • Reply
    • How long did you bake it in the 8 inch skillet?

  • This was a winner. I will make it again. I used a 10 inch cast iron pan and it worked very well.

    • So easy and delicious. Loved how creamy it was. I followed the recipe, and I can see how using whatever left over cheese is in the fridge would work too. I did make a half order as there are only two of us and we made two meals of it with a green salad.

  • Made this earlier in the week, excellent!
    Wonderful flavor, texture and ingredients.
    Nice simple recipe for beginner cooks!

    Stay Healthy!

    • — Michele Glemser
    • Reply
  • I am a senior, and I was inspired to make this from the Facebook post. I used chives from my garden: they are growing now, no shallots on hand, and I used nonfat milk because I had no cream. I also added mushrooms because I had them on hand. It turned out so well! Delicious. Thanks, Jenn, for helping me make a good dinner while trying to stay home and use the groceries I have.

  • I made this and it was beyond outstanding. This will be my permanent go to recipe for fritatta, I followed the recipe to the given instructions and only made two substations for lack of on hand ingredients. No shallots, I used yellow onions instead and half and half, didn’t have any heavy cream. I could go on and on but I’ll stop here. Thank you for sharing this super delicious recipe!

  • I just made this recipe and it was excellent!

  • I made this today, and it was delicious. I served it with cherry tomatoes and whole wheat toast. Two comments: it took me longer than the estimate to put it together, but I had to grate the two cheeses. When I make I again – and I will – I’ll use less salt. Thanks for the recipe!

  • Hi Jenn! Do you think frozen spinach would work for this frittata?

    • Yes, just make sure you wring out any water so that the egg mixture doesn’t get too watery. Please LMK how it turns out!

  • Hi Jenn,

    This looks delicious. I don’t have a 10-inch non-stick skillet. Would something else do? I have a 10-inch aluminum skillet. Or maybe Corningware? And I’m already giving it 5 stars!

    • Hi Peggy, You can sauté the shallots and wilt the spinach in any pan, then bake the frittata in your Corningware or a pie dish (I worry it would stick in aluminum). Hope you enjoy it!

  • Hi Jenn
    This recipe is right up my alley as I am doing keto plan. Do you think this would work baking in muffin tins? Thanks!
    (Love every single recipe you post as well as in your book)

    • Hi Abbie, I do think it’d work in muffin tins, but you may need to reduce the baking time a bit. Please let me know how it turns out!

      • Just finished making, and eating! Wonderful! As Jenn says, very flexible. I added mushrooms, a tomato, garlic, plus an extra egg and a little more cream. Flawless!

  • Dear Jennifer, I grew up eating Spinach Frittata. It’s one of my favorite things to put into cold sandwiches, or to keep around as a snack item. We fry it in olive oil/butter, then place it into oven to cook top, and use both dried basil & oregano as spices (and sometimes a variety of cheeses that have dried out in our refrigerator & developed a strong flavor. Delicious.)

    • — Richard Schinella
    • Reply
    • I made this recipe and it was so easy and tasted good. I didn’t have heavy cream so i mixed 2% milk with some sour cream and it worked very well. Thank you for sharing your delicious recipes.

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