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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.

A slice of vegetable frittata with visible spinach and tomato is served on a white plate next to fresh greens, with a fork in front and a cast iron skillet in the blurred background.
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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.

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

  1. Whisk thoroughly: Beat the eggs well to incorporate air for a fluffier texture.
  2. Sauté gently: Cook the shallots until translucent but not browned to keep their flavor delicate.
  3. Save time with pre-washed spinach: It’s convenient and easy to work with.
  4. Layer tomatoes evenly: This helps with uniform cooking and presentation.
  5. 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

Spinach Frittata

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Course: Breakfast
Cuisine: Italian
Calories: 221
Servings: 8 people
Savory and creamy textures meld seamlessly in a one-skillet dish ideal for breakfast, brunch, or a light dinner.

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

Calories: 221kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 648mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2381IU | Vitamin C: 8mg | Calcium: 157mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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10 Comments

  1. savorysaltysweet says:

    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.

    1. Marissa says:

      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.

  2. Simply Life says:

    smoked gouda is my faaaavorite cheese- i would love this!

    1. Marissa says:

      it is sooo good.

  3. Lorraine @ Not Quite NIgella says:

    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 🙂

    1. Marissa says:

      Perfect!

  4. Paula @ Vintage Kitchen says:

    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!

    1. Marissa says:

      Smoked gouda is delicious – I also love smoked mozzarella.

  5. Giovanna says:

    I love frittata and i’ll try this recipe … and your photos are always beautiful !!!

    1. Marissa says:

      Thank you Giovanna, 🙂 You’ll love it!