Easier than an omelette and cheesier than a pancake!
If you’re craving breakfast pizza but without the crust, then this classic spinach frittata is the perfect pick for you. It’s got the classic combo of spinach, tomato, garlic, and cheese all combined in a soft, eggy mixture. This recipe is your one-way ticket to an easy, mouthwatering brunch in less than 1 hour!
It’s golden brown and steaming with opportunities for experimentation. You can add different kinds of cheeses or vegetables to please your palate, or you can play with the spices ’til you get the best zest for your preferences. However you slice it, this fabulous frittata could be the next big hit at your family brunch or breakfast buffet.
I like to make this during the holidays because it only takes one bowl and one pan, which saves plenty of room in the kitchen for other dishes to be cooked. Sprinkle with your favorite cheese or fresh herbs, and everyone will enjoy!
Is Spinach Frittata Healthy?
As far as frittatas go, this is one of the healthier versions you could make because it’s got iron-rich spinach and tomatoes packed with vitamin C. That, plus protein from all the eggs and a good dose of other vitamins and minerals, makes this dish a great way to start your day. As it is, it’s gluten-free and sugar-free, making it a great alternative to something like a traditional quiche or pancakes.
Frittata, Omelette, & Quiche: What’s the Difference?
While a frittata has a similar ingredient list to an omelette or quiche, there are some distinguishing factors. A frittata is basically the filling of a quiche (so it tastes like a quiche but without the crust), either baked in the oven or cooked on the stove (sometimes one and then the other in one recipe). Omelettes are cooked in a pan on the stove, usually flipped like pancakes and can be thinner than a frittata or quiche. If you’re craving eggs, cheese, and veggies, any one of these can be a good option; it really depends on your dietary needs and the occasion.
How to make ahead and store
While I suggest enjoying the spinach frittata fresh out of the oven (after letting it cool, of course), you can also keep some for later by storing it covered in the fridge for up to 4 days. To reheat, pop back in the oven at 350 degrees Fahrenheit for 10-15 minutes or until it starts to sizzle. I don’t recommend freezing it.
Serving Suggestions
If you want to elevate your spinach frittata further, top it with crumbled feta, fresh basil, and a drizzle of balsamic vinaigrette. I also enjoy serving this frittata alongside a bright and sweet smoothie bowl and oatmeal chocolate chip muffins. That way, there’s a little somethin’ for everyone!
Psst… there’s also a mini version of this recipe, which makes for a super cute muffin buffet!
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 2 shallots minced
- 3 cloves garlic minced
- 8 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach chopped
- 1/4 cup cherry tomatoes halved
- Crumbled goat cheese or feta cheese for garnish
Instructions
- Preheat oven to 400°F. Place a 10-inch oven-safe skillet on the stove over medium heat and add olive oil.
- Add shallots and cook until softened, then add garlic. Cook garlic until lightly golden.
- In a large bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper. Add cooked shallots and garlic.
- Gradually mix in chopped spinach. Pour the frittata mixture back into the skillet, then sprinkle with tomatoes.
- Bake in the preheated oven for about 25 minutes or until the frittata is thoroughly cooked. It will be set in the center with no liquid.
- Allow frittata to sit for 5-10 minutes. Garnish with feta cheese or goat cheese crumbles when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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