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!
- 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
- Preheat the oven to 350°F.
- Heat 3 tablespoons of olive oil in a 10″ oven-safe skillet over medium-high heat.
- Add in ½ cup diced onions and the garlic.
- Cook onions, stirring occasionally, for about 5 minutes or until softened.
- Add the spinach and allow it to wilt.
- 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.
- With the pan still on medium heat, pour the egg mixture into your skillet, stir.
- Sprinkle the cheese on top (it will sink a little, that’s ok).
- Cook on the stovetop over medium heat just until edges start to pull away from the pan. This will take 5-7 minutes.
- 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.
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.
- Calories: 208