Spinach Frittata
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
- Spinach Quiche
- Spinach Egg Bites
- Zucchini & Cheddar Frittata
- Greek-Style Spinach, Feta & Polenta Pie
- Crustless Broccoli Quiche
- Quiche Lorraine
- How To Make Any Frittata
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious!!!
This was so so good! I added about 1/4 extra cheddar and I think that slowed the cooking a little– I did need almost 15 extra minutes though for it to be even just barely done!
This is so easy to prepare and absolutely delicious right out of the oven, or even at room temp. I used a cast iron skillet and baked it for 23 minutes. It came out perfectly. Thanks for a great recipe!
Delicious and easy to prepare! I love that you bake the fritatta in the same pan that you use to saute some of the ingredients.
What do you think of freezing this uncooked and then thawing in the fridge and cooking it after?
Hi Karen, if you want to freeze it, I’d cook it first. Sorry!
I’ve tried many recipes of your recipes, many more than once, some are regulars. This will be a regular one. It uses fresh ingredients and it’s easy. There are a couple of tweaks I’ll do next time – I used a cast iron pan which may have retained some heat, and my gas oven tends to be on the hot side, so the time and oven temp will be reduced slightly. I tend not to have heavy cream on hand so this time I used Half and Half instead. Best of all, it fed my husband and I for 3 suppers with a side salad of avocado, grape tomatoes and fresh basil from the garden. Looking forward to the next time!
Made with Gruyère and Monterrey Jack. What I had on hand. Went a little heavy on the cheese. Basil was a nice touch.
This is easy and elegant weeknight meal has become a “go-to” in our family!
It was a hit with my family! We called it a “keeper”.
I didn’t love this recipe. It called for too much spinach (I opted to use about 4 ounces), and mine turned out a bit salty and quite runny after 23 minutes at 325. I had to bake it about 10 minutes longer and rest it another 10 minutes, and it was still a little runny. Also, the directions don’t say to let the frittata rest after removing it from the oven.
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.)
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!
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!
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!
Do you think this could be baked in muffin tins?
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!
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.
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.
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.
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.
This was perfect just as it is…delicious!
Great recipe. I’ve done it 2 times and came out delicious. Thank you very much Jenn!
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!
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!!
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.
Delish! Enjoyed for dinner. Thank you for a great recipe!!
Can you use liquid egg whites instead of the whole eggs? If so, how much would I use?
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!
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.
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.
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 “
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.
This was just perfect! Loved it.
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!