Spinach Frittata

Ingredients for this Spinach Frittata

• 8 large eggs
• 1/4 cup milk or half-and-half (whole milk works well)
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 5 ounces fresh spinach, roughly chopped (about 5 packed cups)
• 1/2 cup crumbled feta or shredded Gruyère (choose what you love)
• 3/4 teaspoon fine sea salt, plus a pinch for the onions
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1 tablespoon chopped fresh herbs, like parsley or chives (optional)
• Lemon zest, a little swipe, if you like brightness

Ingredient swaps:

• Frozen spinach works fine. Thaw 8 ounces, squeeze dry in a clean towel, and chop.
• Dairy-free: use unsweetened oat milk or almond milk and skip the cheese, or add a dairy-free cheese you enjoy.
• Add-ins: a handful of halved cherry tomatoes, sautéed mushrooms, or diced bell pepper. Keep total veg to about 1.5 cups so it sets well.

Instructions

1. Heat the oven to 375°F (190°C). Place a 10-inch oven-safe skillet on the stove over medium heat. Cast iron or an ovenproof nonstick pan is your friend here.
2. Warm the olive oil. Add the onion with a pinch of salt and cook, stirring now and then, until translucent and starting to soften, about 4 to 5 minutes. You’re building flavor at the bottom of the pan.
3. Stir in the garlic and cook for 30 seconds, just until fragrant. Don’t walk away. Garlic goes from perfect to bitter quickly.
4. Add the spinach in handfuls. It will look like way too much. It isn’t. Toss gently as it wilts. If using frozen spinach, add it now and stir until warmed through. Cook off extra moisture so the frittata isn’t watery, about 2 to 3 minutes. If a lot of liquid collects, push the greens to one side and tip the pan to spoon out the excess.
5. In a bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes. The color should be even and the eggs slightly frothy. Stir in the cheese, herbs, and a little lemon zest if you like that bright note.
6. Spread the spinach mixture evenly in the skillet. Pour the egg mixture over the top. Use a spatula to nudge things so the cheese and greens are distributed, but don’t overmix in the pan.
7. Let the frittata cook on the stovetop for 1 to 2 minutes, just until the edges begin to set. You’ll see a thin ring of firmness around the sides. This jump-starts the set and helps avoid overbaking.
8. Transfer the skillet to the oven. Bake for 8 to 12 minutes, until the center is mostly set with a slight jiggle. A knife inserted near the center should come out clean, or a thermometer should read about 165°F. Try not to overbake. That’s the difference between silky and dry.
9. Rest the frittata for 5 minutes. It finishes gently cooking and becomes easier to slice. Slide a spatula around the edges, lift a little to peek, then cut into wedges. Serve warm or at room temperature.

A small note from my kitchen: I love a wedge with a simple arugula salad, lemony and peppery, plus a piece of toast. Leftovers cold from the fridge? Also great. No shame.

Cook and Prep Times

• Prep time: 10 to 15 minutes
• Cook time: 15 to 18 minutes
• Total time: about 30 minutes
• Yield: Serves 4 as a main, 6 as part of a brunch spread
• Pan: 10-inch oven-safe skillet

Nutritional information

These numbers are estimates for 1 of 4 servings, made with whole milk and feta:

• Calories: about 280
• Protein: 14 to 16 g
• Total fat: about 21 g
• Carbohydrates: 4 to 6 g
• Fiber: around 2 g
• Sodium: varies by cheese and salt

If you change the cheese, use non-dairy milk, or add extra vegetables, the numbers will shift. Take it as a helpful guide rather than an exact count.

Frequently asked questions

Can I use frozen spinach for a Spinach Frittata?

Frozen spinach is convenient and works well. Thaw about 8 ounces, then squeeze it dry in a clean kitchen towel until it’s really wrung out. You’re aiming to remove as much liquid as possible. Chop it and add it to the pan after the onions and garlic. Cook for a couple of minutes to evaporate any lingering moisture before adding the eggs. This one step prevents a soggy frittata.

How do I store and reheat leftovers?

Let the frittata cool completely, then cover and refrigerate for up to 3 days. For reheating, you’ve got options. My favorite: warm slices in a skillet over low heat with a tiny splash of water, covered, 3 to 5 minutes. The oven also works, 300°F for 8 to 10 minutes. Microwave is fine in a pinch, 30 to 60 seconds, though the texture can get a bit rubbery if you go too long. Or eat it cold right from the fridge with hot sauce. No rules.

What if I don’t have an oven-safe skillet?

You’ve got two easy paths. Option one: cook the onions, garlic, and spinach in any skillet, then transfer everything to a lightly greased 9-inch pie dish. Pour the egg mixture over the top and bake at 375°F for 12 to 18 minutes. Option two: use a well-greased muffin tin for mini frittatas. Bake at 350°F for 12 to 15 minutes. Mini versions are great for meal prep or kid lunches.

Spinach Frittata

Recipe by William Jones

Raciones

4

raciones

Tiempo de preparación

15

minutes

Tiempo de cocinado

18

minutes

Calorías

280

kcal

A Spinach Frittata is one of those easy, steady recipes you can lean on when you want something wholesome without fuss. It cooks in one pan, uses everyday ingredients, and feels just as at home on a Tuesday night as it does at weekend brunch. The texture sits somewhere between an omelet and a crustless quiche, tender and custardy, with soft greens and pockets of salty cheese. If you’ve got eggs and a bag of spinach, you’re basically halfway there.

Ingredients

• 8 large eggs

• 1/4 cup milk or half-and-half (whole milk works well)

• 2 tablespoons olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 5 ounces fresh spinach, roughly chopped (about 5 packed cups)

• 1/2 cup crumbled feta or shredded Gruyère (choose what you love)

• 3/4 teaspoon fine sea salt, plus a pinch for the onions

• 1/4 teaspoon black pepper

• Pinch of red pepper flakes (optional)

• 1 tablespoon chopped fresh herbs, like parsley or chives (optional)

• Lemon zest, a little swipe, if you like brightness

Instructions

• Heat the oven to 375°F (190°C). Place a 10-inch oven-safe skillet on the stove over medium heat. Cast iron or an ovenproof nonstick pan is your friend here.
• Warm the olive oil. Add the onion with a pinch of salt and cook, stirring now and then, until translucent and starting to soften, about 4 to 5 minutes. You’re building flavor at the bottom of the pan.
• Stir in the garlic and cook for 30 seconds, just until fragrant. Don’t walk away. Garlic goes from perfect to bitter quickly.
• Add the spinach in handfuls. It will look like way too much. It isn’t. Toss gently as it wilts. If using frozen spinach, add it now and stir until warmed through. Cook off extra moisture so the frittata isn’t watery, about 2 to 3 minutes. If a lot of liquid collects, push the greens to one side and tip the pan to spoon out the excess.
• In a bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes. The color should be even and the eggs slightly frothy. Stir in the cheese, herbs, and a little lemon zest if you like that bright note.
• Spread the spinach mixture evenly in the skillet. Pour the egg mixture over the top. Use a spatula to nudge things so the cheese and greens are distributed, but don’t overmix in the pan.
• Let the frittata cook on the stovetop for 1 to 2 minutes, just until the edges begin to set. You’ll see a thin ring of firmness around the sides. This jump-starts the set and helps avoid overbaking.
• Transfer the skillet to the oven. Bake for 8 to 12 minutes, until the center is mostly set with a slight jiggle. A knife inserted near the center should come out clean, or a thermometer should read about 165°F. Try not to overbake. That’s the difference between silky and dry.
• Rest the frittata for 5 minutes. It finishes gently cooking and becomes easier to slice. Slide a spatula around the edges, lift a little to peek, then cut into wedges. Serve warm or at room temperature.

Notes

• A small note from my kitchen: I love a wedge with a simple arugula salad, lemony and peppery, plus a piece of toast. Leftovers cold from the fridge? Also great. No shame.