This frozen spinach cheese frittata is a simple, protein-packed egg dish that turns pantry staples into a satisfying meal. Using frozen spinach (no thawing required) and shredded cheese, it comes together in minutes and bakes until puffed and golden. It’s perfect for breakfast, brunch, or a quick weeknight dinner, and it’s naturally gluten-free and low-carb.
Ingredients
- 10 large eggs (about 500 g / 2 cups beaten)
- 1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry (about 1 cup after squeezing)
- 1 cup (120 g) shredded sharp cheddar cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (120 ml) whole milk or half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) olive oil or butter, for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10-inch (25 cm) oven-safe skillet (cast iron or nonstick) or a 9-inch (23 cm) pie dish with olive oil or butter.
- In a large bowl, whisk the eggs until the yolks and whites are fully combined. Add the milk, garlic powder, onion powder, salt, and pepper, and whisk again.
- Stir in the squeezed spinach, 3/4 cup (90 g) of the cheddar cheese, and all of the Parmesan cheese. Mix until evenly distributed.
- Pour the egg mixture into the prepared skillet or pie dish. Sprinkle the remaining 1/4 cup (30 g) cheddar cheese on top.
- Bake for 25–30 minutes, until the center is set and the top is lightly golden. The frittata is done when a knife inserted in the center comes out clean, or when an instant-read thermometer inserted in the center reads 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.
Tips
- Thaw and squeeze the spinach well: After thawing, place the spinach in a clean kitchen towel and wring out as much liquid as possible. Excess water will make the frittata soggy and prevent it from setting properly.
- Don’t overbake: The frittata will continue to cook from residual heat after you pull it out. Overbaking makes it rubbery and dry. Pull it when the center is just set but still slightly jiggly.
- Use any melting cheese: Swiss, mozzarella, feta, or Monterey Jack all work well. If using feta, reduce the salt to 1/4 teaspoon, as feta is salty.
- Make it dairy-free: Substitute unsweetened almond milk or oat milk for the milk, and use dairy-free shredded cheese. The texture will be slightly less creamy but still delicious.
Serving Suggestions
Slice the frittata into wedges and serve with a side salad of mixed greens tossed with lemon vinaigrette. It also pairs well with roasted potatoes, toast, or a bowl of fresh fruit. For brunch, add some crispy bacon or smoked salmon on the side.
Variations
- Add protein: Fold in 1 cup of cooked, crumbled sausage, diced ham, or cooked bacon before baking.
- Add vegetables: Sauté 1/2 cup of diced bell peppers, mushrooms, or onions in the skillet before adding the egg mixture for extra flavor and texture.
- Herb it up: Stir in 1 tablespoon of fresh chopped dill, chives, or parsley for a fresh note.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño for heat.
Storage and Reheating
Store leftover frittata in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice on a microwave-safe plate and microwave on high for 1–2 minutes, or until hot. For a crispier texture, reheat in a toaster oven or under the broiler for 2–3 minutes. You can also freeze the frittata: wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to thaw the spinach first? Yes, thawing is essential. If you add frozen spinach directly, it will release water during baking and make the frittata watery. Thaw in the microwave or overnight in the fridge, then squeeze dry.
Can I use fresh spinach instead? Absolutely. Sauté 10 oz (280 g) fresh spinach in a little oil until wilted, then cool and squeeze out excess liquid. Use it in place of the frozen spinach.
Why is my frittata watery? The most common reason is not squeezing enough moisture from the spinach. Also, make sure you don’t overbake, as that can cause the eggs to separate and release liquid.
Can I make this frittata ahead of time? Yes, you can bake it the day before, refrigerate, and serve cold or reheat gently. It’s a great make-ahead breakfast for busy mornings.
Can I use egg whites only? Yes, substitute 6 egg whites (about 3/4 cup) for 3 of the whole eggs. The frittata will be lower in fat and slightly less rich.
How do I know when it’s done? The center should be set and not jiggly. A knife inserted in the center should come out clean, or a thermometer should read 160°F (71°C).
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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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