Name: Spinach Frittata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 large eggs; 1/4 cup whole milk; 1 cup fresh baby spinach, roughly chopped; 1/2 cup shredded cheddar cheese (or feta); 1/4 cup grated Parmesan cheese; 1/4 cup diced onion; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Chopped fresh herbs for garnish (optional)

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If you’re searching for a brunch-worthy dish that’s equal parts comforting, wholesome, and bursting with color, then this Spinach Frittata is about to become your new go-to. With fluffy eggs, vibrant spinach, tangy cheeses, and just the right touch of aromatic garlic and onion, this classic Italian-inspired recipe proves that simple ingredients can create major flavor. It bakes up beautifully every time, feeds a crowd or just yourself, and transitions seamlessly from breakfast to lunch—or even dinner. Trust me, one bite and you’ll see why the Spinach Frittata is such a winning favorite in my kitchen!

Ingredients You’ll Need

What makes a Spinach Frittata so magical is how a handful of everyday staples can create such a colorful, savory delight. Each ingredient brings something special, from fluffy texture to a pop of flavor or creamy goodness. Here’s why these picks matter:

8 large eggs: The essential base—eggs give the frittata its tender, custardy structure, ready to soak up all those delicious flavors.
1/4 cup whole milk: Adds creaminess and helps keep the eggs wonderfully fluffy instead of rubbery.
1 cup fresh baby spinach, roughly chopped: Our green star, providing earthy flavor and a pop of bright color in every bite.
1/2 cup shredded cheddar cheese (or feta): Melt-in richness and cheesy tang; cheddar’s classic, but feta makes it wonderfully Mediterranean.
1/4 cup grated Parmesan cheese: Umami-packed, salty-sweet Parmesan takes this frittata’s flavor up a notch.
1/4 cup diced onion: Sautéed onion adds subtle sweetness and a lovely savory undertone.
2 cloves garlic, minced: Just a bit of garlic brings an irresistible aroma and depth.
2 tablespoons olive oil: Helps soften veggies and lends a velvety richness to the frittata without overpowering.
1/2 teaspoon kosher salt: Because eggs and cheese always need a little seasoning to shine.
1/4 teaspoon black pepper: A subtle kick to balance out all that creamy goodness.
Chopped fresh herbs for garnish (optional): Think fresh parsley, chives, or basil—a colorful and herbaceous finishing touch.

How to Make Spinach Frittata

Step 1: Preheat and Prep

Before you do anything else, get your oven heating to 375°F (190°C)—having a hot oven ensures your Spinach Frittata bakes up evenly and gets a gorgeous, slightly puffy top. Meanwhile, gather all your ingredients and chop your veggies, so everything’s ready to go once you start cooking.

Step 2: Whisk the Eggs

Crack your eggs into a medium bowl and pour in the milk, salt, and black pepper. Whisk them together until the mixture is smooth and well combined. This step is the secret to a fluffy, cohesive frittata—so take a little extra time here!

Step 3: Sauté the Vegetables

Heat your olive oil in an ovenproof skillet set over medium heat. First, toss in the diced onion and cook for about 2 or 3 minutes until it softens and begins to look translucent. Add the minced garlic and sauté just until fragrant—about 30 seconds. Next, sprinkle in the chopped spinach and stir for a minute or two, letting it wilt down into the pan and turn a bright emerald green. This step infuses the oil with flavor and ensures tender, savory veggies throughout your Spinach Frittata.

Step 4: Cook and Add the Cheese

Turn the heat to low and pour your whisked egg mixture gently over the cooked veggies. Give the skillet a little shake or swirl so the eggs reach all corners. Sprinkle the shredded cheddar (or feta) and grated Parmesan evenly over the top—these cheeses will melt and form deliciously gooey, golden pockets throughout your finished frittata.

Step 5: Set the Edges on the Stove

Let your future Spinach Frittata cook on the stovetop for 2 to 3 minutes undisturbed, just until you notice the edges begin to set and pull away from the sides. This gives you a nice head start before heading into the oven and ensures a tender, creamy middle every time.

Step 6: Bake to Perfection

Carefully transfer the skillet (remember, hot handle alert!) into your preheated oven. Bake for 10 to 12 minutes until the frittata is fully puffed, lightly golden, and set all the way through the center. When you jiggle the pan, it shouldn’t wobble—just pure, gorgeous frittata magic!

Step 7: Cool, Slice, and Serve

Once out of the oven, let your Spinach Frittata cool for a couple of minutes—this makes slicing easier and means you won’t burn your tongue in your eagerness to dig in. Cut into wedges, top with a sprinkle of fresh herbs if you’re feeling fancy, and serve warm for the best flavor and texture.

How to Serve Spinach Frittata

Garnishes

The finishing touches make all the difference! A scattering of fresh parsley, chives, or basil not only brightens up the top of your Spinach Frittata but also enhances those savory, earthy notes. If you like spice, try a pinch of red pepper flakes or a few drops of hot sauce right before serving.

Side Dishes

This dish pairs beautifully with crusty bread, crispy potatoes, or a simple green salad dressed with lemon and olive oil. On a busy weekday, I love a slice alongside fresh fruit, but for guests, try roasted tomatoes or even a dollop of herbed Greek yogurt to complement the Spinach Frittata’s creaminess.

Creative Ways to Present

For brunches or group meals, cut your frittata into slim wedges and serve on a platter family-style. Or, transform leftovers into gourmet breakfast sandwiches using toasted English muffins! Mini frittata squares also make a delightful appetizer for parties—just cool completely and serve at room temperature with cocktail forks for an inviting Spinach Frittata snack.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Spinach Frittata tightly and refrigerate in an airtight container. It will stay fresh for up to three days, retaining its flavor and tender texture—perfect for easy breakfasts on the go or a light lunch that doesn’t need reheating.

Freezing

If you’d love a Spinach Frittata in easy reach for busy mornings, simply slice and wrap each portion individually, then tuck them into a freezer-friendly bag. Frittata freezes well for up to two months; just be sure to thaw overnight in the fridge before enjoying for the best texture.

Reheating

To bring back that just-baked flavor, gently warm slices of Spinach Frittata in the oven at 300°F for about 10 minutes, or reheat in the microwave if you’re in a hurry. Avoid high heat, which can toughen the eggs—low and slow is best for keeping things moist and delicious.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Defrost and drain frozen spinach well before adding—about 1/2 cup frozen works perfectly in this recipe. Just be sure to squeeze out as much extra liquid as possible so your Spinach Frittata stays fluffy, not soggy.

What size skillet should I use?

A 10-inch ovenproof skillet (such as cast iron or stainless steel) is ideal, giving you just the right thickness and ensuring even cooking. If you use a larger or smaller pan, simply adjust baking time as needed and check for doneness in the center.

Can I add other vegetables or proteins?

Definitely! Try tossing in diced bell peppers, mushrooms, or roasted vegetables for more variety. For a heartier Spinach Frittata, add cooked bacon or sausage. Just avoid watery veggies like tomatoes unless they’re well-drained.

Is it possible to make a dairy-free version?

Yes, you can swap the milk for unsweetened non-dairy milk and use your favorite dairy-free cheeses. The Spinach Frittata will still be tender and flavorful—just keep an eye on the baking time, as some milk alternatives cook a touch faster.

How can I tell when the frittata is done?

Your Spinach Frittata is perfectly cooked when it’s puffed, no longer jiggly in the center, and golden on top. You can also insert a thin knife in the middle; if it comes out clean, it’s ready to serve!

Final Thoughts

There’s just something unbeatable about the comfort and versatility of a homemade Spinach Frittata. Whether you’re serving brunch, prepping for busy weekdays, or simply craving a nourishing, veggie-packed meal, this recipe makes it delicious and easy. I can’t wait for you to discover how tasty (and stress-free) this dish can be—give it a try, and don’t be surprised when it earns a permanent spot in your kitchen rotation!

Spinach Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This Spinach Frittata is a flavorful and satisfying dish that works well for breakfast, brunch, or a light dinner. Packed with nutritious spinach, creamy cheeses, and aromatic garlic, it’s easy to make and always a crowd-pleaser.

Ingredients

Scale

Eggs:

8 large eggs

Milk:

1/4 cup whole milk

Spinach:

1 cup fresh baby spinach, roughly chopped

Cheese:

1/2 cup shredded cheddar cheese (or feta)
1/4 cup grated Parmesan cheese

Onion and Garlic:

1/4 cup diced onion
2 cloves garlic, minced

Oil and Seasoning:

2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Garnish:

Chopped fresh herbs for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C).
Prepare Egg Mixture: Whisk together eggs, milk, salt, and pepper in a bowl.
Sauté Vegetables: Cook onion in olive oil until softened. Add garlic, then spinach until wilted.
Add Eggs and Cheese: Pour egg mixture over vegetables in skillet. Sprinkle cheddar and Parmesan on top.
Bake: Bake in the oven for 10-12 minutes until set.
Serve: Let cool slightly, garnish with herbs, and slice to serve.