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Spinach Frittata transforms a handful of everyday ingredients into a satisfying breakfast or brunch centerpiece. Whether you're hosting weekend guests or simply looking to break the monotony of weekday mornings, this dish provides a fresh twist in just 45 minutes.
Savory shallots and leafy spinach come together in a creamy egg mixture cooked to tender perfection, while thinly sliced tomatoes and a sprinkle of Monterey Jack cheese add both flavor and visual appeal. Cooked in a single skillet, this frittata is not only delicious but also convenient, leaving you with minimal cleanup. (Think of it as a lightened up Breakfast Quiche)
Ingredients You Need to Make Spinach Frittata
- Eggs: Choose fresh, large or extra-large eggs.
- Whole Milk: Opt for whole milk to give the frittata a rich, creamy texture.
- Butter: If you use unsalted butter, add an extra dash of salt to the recipe.
- Olive Oil: A good quality extra-virgin olive oil works best.
- Shallots: Pick shallots that are firm and free from any signs of mold or moisture.
- Baby Spinach: Look for fresh spinach with vibrant green leaves that are free from any wilt or yellowing.
- Tomato: A ripe, but firm tomato will provide the best flavor and texture.
- Monterey Jack Cheese: Choose a block of cheese and shred it yourself; pre-shredded cheeses often contain additives like potato starch or cellulose that can interfere with smooth, even melting.
- Kosher Salt and Freshly Ground Black Pepper
A Convenient Twist on Classic Frittata
Frittatas are a versatile Italian dish that traditionally begin with sautéing ingredients on the stovetop before adding an egg mixture, then finishing under a broiler for a lightly browned top. This Spinach Frittata recipe simplifies the process by doing most of the cooking in the oven, making it a convenient, mostly hands-free alternative. You get a tender, flavorful meal with less active cooking time, perfect for busy mornings or low-key weeknight dinners.
- Swap whole milk for half-and-half or heavy cream for a richer version.
- Replace shallots with finely chopped onions or leeks for a different aromatic base.
- Use Swiss cheese, cheddar cheese or mozzarella instead of Monterey Jack. Or try crumbled goat cheese or feta cheese to vary the flavor and texture profile.
- Add a handful of cooked bacon bits or crumbled sausage for some meaty texture.
- Include a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Whisk the eggs thoroughly to incorporate air, resulting in a fluffier frittata.
- Sauté the shallots until they're translucent but not browned, to keep their flavor delicate and not overpowering.
- Opt for pre-washed baby spinach for a convenient and time-saving option.
- Arrange the tomato slices evenly on top for uniform cooking and presentation.
- If your oven has hot spots, rotate the skillet halfway through baking to ensure even cooking.
How to Store and Reheat
Store any leftover frittata in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 3 months. To reheat, thaw frozen slices in the refrigerator overnight. Warm both refrigerated and thawed slices in a preheated 350°F oven for about 10 minutes.
More Must Try Frittata Recipes
- 12 large eggs
- ⅓ cup whole milk
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 medium shallots finely chopped
- 10 ounces baby spinach rinsed and dried well
- 1 medium tomato thinly sliced
- 4 ounces shredded Monterey Jack cheese
- Preheat oven to 350˚F.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined; set aside.
- Heat butter and oil over medium heat in a 10-inch cast iron skillet or other oven-safe skillet until sizzling. Add shallots; cook and stir 2-3 minutes, until soft and translucent. Add the spinach, in 4 or 5 additions, stirring as you go until it wilts. Increase heat to medium-high; cook, stirring often, 4-5 minutes or until the liquid releases and mostly evaporates.
- Whisk egg mixture once more and pour evenly over spinach. Remove from heat and arrange tomato slices in a single layer over egg and spinach; sprinkle with cheese.
- Bake 20 minutes then broil for 3-4 minutes to lightly brown cheese, OR skip the broiling and continue to bake another 2-5 minutes until the center is set and the frittata has puffed. Remove from oven and let stand 5 minutes before slicing into wedges. Serve.