Introducing a delicious and healthy way to start your day - Spinach Frittata! This easy-to-make dish is packed with nutritious spinach and is perfect for breakfast, brunch, or even a light dinner.
This frittata will impress your taste buds with an ideal blend of spices, cheese, and herbs. Follow this recipe for a mouthwatering and satisfying meal that is easy to make and flavorful. Let's get cooking!
How to Make Spinach Frittata
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450 °F, and set an oven rack in the middle position. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper.
Cook, frequently stirring, until softened, 4-5 minutes. Add the spinach and sun-dried tomatoes. Cook until warmed through. Whisk the eggs, heavy cream, salt, garlic powder, and cayenne pepper in a large bowl.
Add the cooked spinach mixture, cheese, and cilantro to the egg mixture and stir to combine. Pour the mixture back into the same skillet, and ensure all the ingredients are evenly distributed across the bottom.
Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
Once set, remove the Spinach Frittata oven and slide the frittata from the skillet onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into wedges with a long serrated knife. Enjoy!
Related Recipes:
- Cornmeal Spinach Frittata
- Spinach and Artichoke Dip
- Spinach Artichoke Pizza
- Creamed Spinach
- Spanish Potato Omelette
📖 Recipe
Easy Spinach Frittata
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large red onion , chopped
- 12 oz frozen chopped spinach , thawed and completely drained (squeezed dry)
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic powder
- 15 large eggs , beaten
- ¼ cup heavy cream or whole milk
- ½ teaspoon ground cayenne pepper or ground black pepper
- 1 cup Colby Monterrey jack cheese , shredded
- 2 tablespoon smoked sun-dried tomatoes , chopped (optional)
- ¾ cup Parmigiano Shredded Cheese
- ¼ cup fresh cilantro or basil , chopped
Instructions
- Preheat the oven to 450 °F, and set an oven rack in the middle position. Heat the oil in a 12-inch ovenproof nonstick skillet over medium heat. Add the onion and poblano pepper. Cook, frequently stirring, until softened, 4-5 minutes. Add the spinach and sun-dried tomatoes. Cook until warmed through.
- In a large bowl, whisk together the eggs, heavy cream, salt, garlic powder, and cayenne pepper. Add the cooked spinach mixture, cheeses, and cilantro to the egg mixture and stir to combine.
- Pour the mixture back into the same skillet, and make sure all the ingredients are evenly distributed across the bottom of the skillet. Let it sit on the burner for 40 to 45 seconds to set the edges, then put the skillet in the oven and bake until set, about 10 to 12 minutes.
- Once set, remove the Spinach Frittata oven and slide the frittata out of the skillet and onto a cutting board. (Remember to use an oven mitt, it's easy to forget and burn your hand with the handle). Sprinkle on the chopped cilantro and slice into wedges with a long serrated knife. Enjoy!
Notes
- To thaw the spinach in the microwave:
- Cut one slit in the package of frozen spinach. Place the package on a large, microwave-safe plate, then microwave until thawed, 8–10 minutes. Open the package carefully, drain it in a fine-mesh sieve, and proceed with the recipe.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
