A frittata is an Italian egg dish, similar to an omelet but cooked slowly and finished under the broiler, with the fillings mixed right into the eggs. It’s a naturally gluten-free, high-protein meal that works for breakfast, lunch, or a light dinner. This article gives you one master spinach frittata recipe plus four easy variations, so you can change the flavor profile without changing the technique.
Ingredients
Master Spinach Frittata
- 8 large eggs
- 1/3 cup (80 ml) whole milk or heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 2 tbsp (30 g) unsalted butter or olive oil
- 1 small yellow onion, diced (about 1/2 cup / 75 g)
- 5 oz (140 g) fresh baby spinach, roughly chopped
- 1 cup (100 g) shredded cheese, such as mozzarella, cheddar, or feta
For the variations, add one of the following:
- Tomato-Basil: 1 cup (150 g) cherry tomatoes, halved, and 1/4 cup (10 g) fresh basil, chopped
- Mushroom-Swiss: 1 cup (100 g) sliced mushrooms, sautéed with the onion, and 3/4 cup (75 g) shredded Swiss cheese
- Mediterranean: 1/2 cup (80 g) crumbled feta, 1/4 cup (40 g) sliced kalamata olives, and 1 tbsp (15 g) sun-dried tomatoes in oil, drained and chopped
- Bacon-Cheddar: 4 slices bacon, cooked crisp and crumbled (omit the butter, use 1 tbsp bacon fat to cook the onion)
Instructions
- Preheat the oven broiler with a rack about 6 inches (15 cm) from the top. Place a 10-inch (25 cm) oven-safe skillet (cast iron or nonstick) over medium heat.
- In a medium bowl, whisk the eggs, milk, salt, pepper, and garlic powder until completely homogeneous, about 30 seconds. Set aside.
- Add the butter or oil to the hot skillet. When it shimmers, add the onion and cook, stirring, until soft and translucent, about 4 minutes.
- Add the spinach in handfuls, stirring, until it wilts and any liquid has evaporated, about 3 minutes. If using mushrooms or tomatoes for a variation, add them now and cook for another 2 minutes.
- Spread the filling evenly across the skillet. Pour the egg mixture over the top. Sprinkle with the cheese. Do not stir.
- Cook undisturbed over medium-low heat until the edges are set and the center is just barely set but still slightly jiggly, about 8–10 minutes. The bottom should be golden brown.
- Transfer the skillet to the broiler. Broil for 2–4 minutes, until the top is puffed and golden brown and the center is fully set. To check doneness, insert a knife into the center; it should come out clean. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Remove from the oven and let rest for 5 minutes. Loosen the edges with a spatula, then slide onto a cutting board or serve directly from the skillet. Cut into wedges and serve warm or at room temperature.
Tips
- Don’t overcook the eggs: The frittata continues to cook from residual heat after you pull it from the broiler. Pull it when the center is just set but still a little moist, and let it rest for 5 minutes.
- Use a well-seasoned or nonstick skillet: This guarantees the frittata slides out easily. If your skillet isn’t nonstick, line the bottom with parchment paper.
- Squeeze the spinach: If using frozen spinach, thaw it completely and squeeze out every drop of water before adding it to the skillet. Excess water will make the frittata soggy.
- Customize the cheese: Any melting cheese works—gruyère, provolone, or even goat cheese. For a sharper flavor, use extra sharp cheddar.
Serving Suggestions
Serve the frittata warm with a simple green salad dressed in lemon vinaigrette, or alongside roasted potatoes for a heartier meal. It’s also excellent on a crusty baguette with a smear of Dijon mustard. For brunch, pair with fresh fruit and a mimosa (for adults of legal drinking age, please drink responsibly).
Variations
Tomato-Basil: Add halved cherry tomatoes with the spinach and cook for 2 minutes. Stir in fresh basil just before pouring in the eggs. Use mozzarella or provolone.
Mushroom-Swiss: Sauté 1 cup sliced cremini mushrooms with the onion until browned and any liquid has evaporated. Use Swiss cheese and add a pinch of thyme.
Mediterranean: Skip the onion and instead sauté 2 cloves minced garlic in olive oil. Add the spinach, then top with feta, olives, and sun-dried tomatoes. Serve with a dollop of tzatziki.
Bacon-Cheddar: Cook 4 slices of bacon until crisp, remove, and crumble. Sauté the onion in 1 tbsp of the bacon fat. Add the bacon back with the spinach, then top with sharp cheddar.
Storage and Reheating
Refrigerate leftover frittata in an airtight container for up to 3 days. To reheat, place a wedge in a skillet over medium-low heat for 2–3 minutes per side, or microwave on a plate covered with a damp paper towel for 45–60 seconds. The frittata also freezes well: wrap individual wedges in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this frittata dairy-free? Yes. Use olive oil instead of butter, and replace the milk with unsweetened almond or oat milk. Omit the cheese or use a dairy-free shredded alternative. The texture will be slightly less creamy but still delicious.
Why is my frittata watery? Watery frittatas are usually caused by not cooking off the moisture from the spinach or mushrooms. Always sauté these vegetables until any released liquid has evaporated before adding the eggs.
Can I use egg whites only? Yes, but the texture will be more rubbery. Use 10 egg whites (about 1 1/4 cups / 300 ml) in place of 8 whole eggs. You may need to reduce the salt slightly.
How do I know when it’s done? The center should be just set and no longer jiggly. An instant-read thermometer should read 160°F (71°C). If you don’t have a thermometer, insert a knife into the center—if it comes out clean, it’s done.
Can I add raw meat? No, always cook sausage, bacon, or other meats before adding them to the frittata. Raw meat won’t cook through in the short oven time.
Do I have to use a cast-iron skillet? No, any oven-safe skillet works. If your skillet handle is plastic or rubber, wrap it in foil before broiling, or transfer the frittata to a baking dish before broiling.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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