Spinach Frittata
Savory and creamy textures meld seamlessly in a one-skillet dish ideal for breakfast, brunch, or a light dinner.
Servings: 8 people
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
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