Spinach Frittata

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.

Recipe Options

• 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.

Recipe Tips

• 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

• Asparagus Frittata
• Breakfast Frittata
• Potato Frittata
• Roasted Vegetable Frittata

Serve With

• Skillet Potatoes
• Little Gem Salad
• Arugula Salad