Out of my 13 ways to cook eggs, a frittata is absolutely one of my favorites. It’s such a yummy way to hit your protein goals while also getting lots of vitamins, minerals, and antioxidants. There are plenty of tasty add-ins like veggies (like this spinach frittata), cheese, herbs, and spices that add even more nutrition.

This high potassium and calcium-rich spinach frittata is the perfect balance of baby spinach, onion, and feta cheese. Plus, the texture and flavor combination is super satisfying.

Frittatas are perfect for breakfast or brunch recipes, but I also love this spinach frittata for a quick and easy dinner paired with a large bowl of salad or some roasted potatoes with garlic clove.

What’s the difference between an omelet, a frittata, and a quiche?

If you’re trying new recipes for eggs, this difference may be unclear at first. An omelet, frittata, and quiche all have a cooked egg base with additional ingredients mixed in.

Similarly to a quiche, when you make a frittata, you mix the fillings right into the egg batter and saute. It’s like a crustless quiche, perfect for people who want to avoid the gluten-rich crust of your typical quiche.

What’s the difference between an omelet and a frittata? An omelet has additional ingredients folded into the middle after the eggs have cooked a bit, while a frittata has the fillings mixed right into the egg batter.

An omelet is cooked on the stovetop, a frittata can be cooked on the stovetop or in the oven.

Ingredients For the Best Spinach Frittata

Can you eat spinach and egg together? You can certainly eat spinach and egg together. A frittata is a perfect way to combine the two.

Here’s what’s in this easy spinach frittata recipe:

• Eggs
• Fresh spinach
• Onions
• Feta cheese
• Chives
• Dill
• Sea salt
• Fresh cracked pepper

Is your mouth watering yet?

If you’ve bought frozen spinach, just be sure to defrost to room temperature and then dry off the excess moisture with a cloth or paper towel.

Add-Ins and Serving Suggestions

Feel free to add in one or more of the following to this spinach frittata:

• Red pepper
• Marinated artichoke hearts
• Sun-dried tomatoes
• Fresh tomato
• Mozzarella cheese, cheddar cheese, or parmesan cheese
• Flat leaf or Italian parsley
• Scallions
• Mushrooms
• Asparagus

What do you eat frittata with? You can pair a frittata with a toasted bagel, English muffin, or toast. You could also have it alongside roasted potatoes or home fries. If you’re looking to keep it lighter or low in carbohydrates, a nice crisp salad is also delicious with a frittata.

My personal favorite is a mixed green salad with homemade balsamic dressing with a frittata. The fresh lettuce and tangy dressing pair perfectly with the rich flavors in the dish.

What kind of pan should you use for spinach frittatas?

You’re probably used to making eggs in a nonstick pan on the stovetop that is not necessarily oven safe.

What kind of pan do I need to make a frittata? You’ll want to use a skillet that is oven-safe so that you can cook the frittata both on the stovetop and inside the oven. One option that perfectly fits this description is a cast-iron skillet, which is what I always use to make a frittata.

Spinach Frittata Recipe

• Author: Elizabeth Rider
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast Entree
• Method: Stovetop, Bake
• Cuisine: American

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Description

My rich, flavorful, and veggie-packed spinach frittata is the perfect star of a brunch or light dinner. Choose your favorite add-ins to make it your own!

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Scale 1x2x3x

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large onion, chopped
• 2 cloves garlic, minced or pressed
• 3 cups fresh baby spinach or chopped spinach
• 1/2 cup feta cheese (or goat cheese, or any cheese), crumbled
• 2 tablespoons fresh herbs (I like chives & dill)
• 8 large eggs
• 1/2 cup milk or unsweetened almond milk
• 3/4 teaspoon sea salt
• 5–6 spins freshly ground black pepper

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Instructions

1. Preheat the oven to 350°F. 
2. Heat 3 tablespoons of olive oil in a 10″ oven-safe skillet over medium-high heat.
3. Add in ½ cup diced onions and the garlic.
4. Cook onions, stirring occasionally, for about 5 minutes or until softened.
5. Add the spinach and allow it to wilt.
6. While the onions cook, whisk 8 large eggs in a medium bowl with ½ cup of milk, fresh herbs, ¾ teaspoon salt, and ¼ teaspoon pepper. 
7. With the pan still on medium heat, pour the egg mixture into your skillet, stir. 
8. Sprinkle the cheese on top (it will sink a little, that’s ok). 
9. Cook on the stovetop over medium heat just until edges start to pull away from the pan. This will take 5-7 minutes.
10. Transfer skillet to oven and bake until set and golden brown around the edges, 15-18 minutes. It will slightly puff up and be a light golden-brown color on top when it’s done. You’ll know your frittata is done when you insert a toothpick in the middle of the frittata and it comes out clean.

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Notes

To make this recipe dairy-free, use a non-dairy milk and skip the cheese.

If you don’t own an oven-safe skillet, you can always pour the egg mixture into a greased baking dish and add the cooked ingredients. Put it in the oven and add an extra 5-10 minutes to the total time for baking. Check to make sure the egg is fully cooked through before serving.

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Nutrition

• Calories: 208

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