This spinach and cheese frittata is a classic Italian-inspired egg dish that comes together in one pan, making it perfect for breakfast, brunch, or a quick weeknight dinner. The combination of tender spinach, creamy melted cheese, and fluffy eggs creates a satisfying meal that’s both simple and versatile. It works because the eggs are cooked slowly over low heat, resulting in a tender, custardy texture that pairs beautifully with the savory filling.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil, divided
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 5 oz (140 g) fresh spinach, roughly chopped
- 1 cup (100 g) shredded cheese (such as cheddar, mozzarella, or Gruyère)
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Preheat your oven’s broiler and place an ovenproof 10-inch (25 cm) nonstick skillet on the stovetop over medium heat.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
- Add 1 tablespoon of olive oil to the skillet. Once hot, add the onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the spinach in handfuls, stirring until it wilts. Cook for 1–2 minutes until all excess moisture has evaporated. Remove the skillet from heat and let cool slightly (about 2 minutes).
- Spread the spinach mixture evenly across the bottom of the skillet. Sprinkle the shredded cheese over the spinach.
- Pour the egg mixture over the filling, tilting the pan to distribute evenly. Sprinkle the Parmesan cheese on top.
- Return the skillet to medium-low heat and cook undisturbed for 8–10 minutes, until the edges are set and the center is just barely set (it should still jiggle slightly).
- Transfer the skillet to the preheated broiler and broil for 2–4 minutes, until the top is golden brown and puffed. The frittata is done when the internal temperature reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Remove from the oven and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Tips
- Don’t overcook on the stovetop: The eggs continue to cook from residual heat and under the broiler. Remove from the stovetop while the center is still slightly jiggly to avoid a rubbery texture.
- Use a nonstick skillet: This ensures easy release and cleanup. If you don’t have one, make sure your pan is well-seasoned or use extra oil.
- Substitutions: Swap the spinach for kale (blanch first) or Swiss chard. Use any melting cheese like feta, goat cheese, or Monterey Jack. For a dairy-free version, use unsweetened almond milk and omit the cheese.
- Make it ahead: A frittata is great for meal prep. Cook it fully, let it cool, and refrigerate for up to 3 days. Serve cold or reheated.
Serving Suggestions
Slice the frittata into wedges and serve with a side salad of mixed greens dressed with lemon vinaigrette. It also pairs well with crusty bread, roasted potatoes, or fresh fruit. For brunch, serve alongside a mimosa or a simple green smoothie.
Variations
- Add protein: Fold in cooked bacon, ham, or sausage before pouring in the eggs.
- Herb it up: Add fresh herbs like basil, dill, or chives to the egg mixture.
- Mediterranean twist: Use feta, sun-dried tomatoes, and olives instead of cheddar.
- Spicy kick: Add a pinch of red pepper flakes or a chopped jalapeño with the onion.
Storage and Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in a nonstick skillet over medium-low heat for 2–3 minutes per side, or microwave on a microwave-safe plate for 30–60 seconds. You can also enjoy it cold. Freezing is possible for up to 1 month, but the texture may become slightly watery upon thawing; wrap slices tightly in plastic wrap and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen spinach? Yes, thaw frozen spinach completely and squeeze out all excess water before adding. Use about 10 oz (280 g) thawed frozen spinach in place of fresh.
Why is my frittata watery? Watery frittata usually comes from not draining the spinach properly. Make sure to cook fresh spinach until all moisture evaporates, or squeeze frozen spinach well.
Can I make this without a broiler? Absolutely. Cook the frittata entirely on the stovetop over low heat, covered, for 10–12 minutes until the center is set. Alternatively, bake in a 350°F (175°C) oven for 15–20 minutes.
How do I know when it’s done? The center should be just set and a knife inserted near the center should come out clean. For accuracy, use a food thermometer—it should read 160°F (71°C).
Can I use egg whites only? Yes, use 8 egg whites (about 1 cup / 240 ml) instead of whole eggs. The texture will be slightly less rich, and cooking time may decrease by a couple of minutes.
Is this frittata keto-friendly? Yes, with 8 eggs and cheese, it’s low in carbs. The onion adds a small amount, but you can omit it or use a pinch of onion powder instead.
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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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