Easy Spinach Frittata Recipe
Whether it's for a quick weeknight dinner or a leisurely weekend brunch, frittata makes for a simple, yet elegant solution. As recipe developer Hayley MacLean tells us of this spinach version of the Italian classic, "This dish is so great because it is easy to put together, super simple to cook, and can make a great breakfast throughout the week." In fact, the frittata, unlike many other egg dishes, can be enjoyed cold as well as hot.
Spinach frittata is not only tasty, but healthy, with the eggs providing plenty of lean (and cheap!) protein, and the spinach providing plenty of vitamins and minerals. These attributes make this frittata, as Maclean puts it, "The best way to start the day." She describes the texture of this egg preparation as being "actually right in between an omelet and a crustless quiche," calling the dish "very light, but hearty enough to sustain you throughout the morning!" Needless to say, it can sustain you at other hours of the day, as well. Without further ado, let's hop into this recipe — it's sure to soon become a go-to for homemade brunch!
Gather the ingredients to make spinach frittata
This frittata takes a whole lot of eggs — 10 in all, so better to pick up an extra dozen at least. You'll also need heavy cream, Parmesan cheese, olive oil, a shallot or two, some fresh garlic, baby spinach leaves, and a small amount of goat cheese. Plus, if you wish, some fresh parsley for a garnish.
You can, of course, customize the recipe to your taste. "You could definitely make a lighter version using half-and-half in place of heavy cream," MacLean says. "Milk can even be used." However, she does note that she "just love[s] the depth of flavor and richness that the heavy cream brings." She also suggests subbing feta for goat cheese if that's your preference, and says cheddar could work, as well. "Feel free to experiment with your own favorite cheese," she tells us, noting that "you really can't go wrong!"
If you'd like some extra veggies, MacLean says that "adding sun dried tomatoes to this simple frittata would take it totally over the top." She also suggests that "artichoke hearts or broccoli would also be amazing additions," and says you can add some hot sauce or cayenne pepper if you'd like a spicier frittata.
Prep the oven and the eggs
First things first: Make sure there's a rack in the center of the oven (moving it up or down if necessary), then preheat the oven to a temperature of 325 F. Make sure to do things in this order, since trying to move a hot oven rack once the oven's heated up can be a painful experience.
While the oven is heating, whisk the eggs in a large bowl (10 of them aren't really going to fit in a small one!) along with the cream, the Parmesan, ½ teaspoon of salt, and ¼ teaspoon of pepper. Set the egg mixture aside for a few minutes.
Sauté the veggies
Pour the olive oil into a heavy skillet — MacLean uses one that measures about 10 inches in diameter. Sauté the shallot for about three to four minutes, until it starts to soften, then add the garlic and cook it for another minute or so. The garlic should become nice and fragrant but should not be starting to brown. Add the spinach and cook until it starts to wilt, which should take another minute or so. Once the spinach is wilted, remove the skillet from the heat.
Add the eggs and cheese, then bake the frittata
Pour the egg mixture into the skillet, mixing it with the spinach, garlic, and shallots. Sprinkle the goat cheese over the top, then bake the frittata for 20 to 22 minutes, until the eggs are set. How will you know? "You can tell the eggs are set when they no longer jiggle when you wiggle the pan," MacLean explains. She goes on to say that the edges of the frittata should also be starting to turn golden brown.
Once the frittata is done, let it cool for a few minutes before slicing and serving, garnished with optional fresh parsley. If you're looking for meal suggestions, MacLean says this frittata would make a great breakfast with a side of potatoes and maybe some fresh fruit and coffee. For a light dinner, you could have it with salad and maybe a glass of wine instead. Not only is this a simple dish, but it's truly versatile, so you can enjoy it any time of day!
- 10 large eggs
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 1 ½ tablespoon olive oil
- ¾ cup diced shallot
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 2 ounces goat cheese
- fresh parsley, chopped
- Preheat the oven to 325 F with the rack in the middle position.
- Whisk the eggs, cream, and Parmesan in a large bowl along with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Heat the olive oil over medium heat in a 10-inch oven-proof skillet.
- Add the shallot to the oil and cook until softened, 3 to 4 minutes.
- Add the garlic to the skillet and cook until fragrant, about 1 more minute.
- Add the spinach to the skillet and continue to cook until wilted, 1 to 2 minutes.
- Once all of the vegetables are cooked, remove the skillet from the heat.
- Pour in the egg mixture, mixing it into the spinach, garlic, and shallots.
- Sprinkle the goat cheese over the top of the eggs.
- Bake the frittata for 20 to 22 minutes, or until the eggs are set.
- Let the frittata cool slightly before serving.
- Garnish with chopped fresh parsley, if desired.
| Calories per Serving | 273 |
| Total Fat | 20.4 g |
| Saturated Fat | 8.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 338.1 mg |
| Total Carbohydrates | 5.8 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 2.4 g |
| Sodium | 301.7 mg |
| Protein | 16.7 g |
