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My easy Spinach Frittata transforms a handful of everyday ingredients into a satisfying breakfast or brunch centerpiece, all in one skillet. Whether you’re hosting weekend guests or just looking to break the monotony of weekday mornings, it offers a fresh twist in about 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. I’ve relied on this recipe countless times when I want something that looks impressive but requires almost zero mental energy. It always delivers.
Table of Contents
Ingredients for Spinach Frittata
- Eggs: Use fresh, large or extra-large eggs.
- Whole Milk: Whole milk adds body and richness to the egg mixture without making it too heavy.
- Butter: If using unsalted butter, add a little extra salt to balance the flavor.
- Olive Oil: A good extra-virgin olive oil works well, but any olive oil you like to cook with is fine.
- Shallots: Look for firm, dry shallots with no soft spots or signs of moisture.
- Baby Spinach: Choose spinach with bright, crisp leaves. I like to buy pre-washed spinach for convenience.
- Tomato: A ripe but firm tomato holds its shape while baking. If it’s extra juicy, blot the slices before adding.
- Monterey Jack Cheese: Shred a block by hand if possible. 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.
5 Recipe Tips
- Whisk thoroughly: Beat the eggs well to incorporate air for a fluffier texture.
- Sauté gently: Cook the shallots until translucent but not browned to keep their flavor delicate.
- Save time with pre-washed spinach: It’s convenient and easy to work with.
- Layer tomatoes evenly: This helps with uniform cooking and presentation.
- Rotate if needed: If your oven has hot spots, rotate the skillet halfway through baking for even results.
Recipe Options
- For a richer version: Swap whole milk for half-and-half or heavy cream.
- Try a different aromatic: Replace shallots with finely chopped onions or leeks.
- Switch up the cheese: Use Swiss, cheddar, or mozzarella instead of Monterey Jack. Or try crumbled goat cheese or feta for a more tangy, creamy finish.
- Add some meat: Stir in a handful of cooked bacon bits or crumbled sausage.
- Make it spicy: Include a pinch of red pepper flakes or a dash of hot sauce.
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.
Whether you serve it warm from the skillet or tuck away a few slices for later, this Spinach Frittata is the kind of recipe that makes mornings easier and meals feel a little more pulled together.
Serve With
More Must Try Frittata Recipes
Spinach Frittata
Ingredients
- 12 large eggs
- 1/3 cup whole milk
- 1 1/2 teaspoons kosher salt
- 1/4 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
Instructions
- Preheat oven to 350 °F (177 °C).
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, this looks great. I love dressing up eggs for a non-breakfast meal (though dressing them up for breakfast is always good as well), so the idea of this, along with a nice salad, is really calling my name.
I do to – I really don’t even think of eggs as a breakfast food. They’re my ‘go to’ food whenever I’m pressed for time.
smoked gouda is my faaaavorite cheese- i would love this!
it is sooo good.
Great recipe! I think I have all of the ingredients in my fridge and pantry too and this would be a nice change from the usual omelette 🙂
Perfect!
A good frittata is such a great dish! I haven´t used smoked gouda in a long time, and you reminded me that I love it!
Smoked gouda is delicious – I also love smoked mozzarella.
I love frittata and i’ll try this recipe … and your photos are always beautiful !!!
Thank you Giovanna, 🙂 You’ll love it!