Here is a recipe for Spinach and Cheese Frittata. It’s a quick, healthy, and versatile egg dish that’s perfect for breakfast, brunch, lunch, or even a light dinner.
Spinach and Cheese Frittata
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients
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8 large eggs
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¼ cup milk (or heavy cream for extra richness)
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon garlic powder (optional)
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2 tablespoons olive oil or butter
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3 cloves garlic, minced
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5 oz fresh spinach (about 5 generous handfuls)
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1 cup shredded cheese (such as mozzarella, cheddar, or fontina), divided
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¼ cup grated Parmesan cheese
Instructions
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Preheat the Broiler: Position an oven rack about 6 inches from the top heating element and preheat your broiler to high.
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Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until well combined and slightly frothy. Stir in half of the shredded cheese and all of the grated Parmesan.
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Cook the Spinach: Heat the olive oil (or butter) in a 10-inch oven-safe skillet (cast iron or non-stick) over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach in handfuls, stirring and allowing each batch to wilt before adding more. This will take 2-3 minutes total. Once all spinach is wilted, spread it evenly across the bottom of the skillet.
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Add the Egg Mixture: Pour the egg mixture evenly over the wilted spinach. Gently shake the skillet to help the eggs settle into an even layer. Let it cook undisturbed over medium heat for 4-5 minutes, or until the edges are set and the bottom is lightly golden.
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Add Topping: Sprinkle the remaining shredded cheese over the top of the frittata.
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Broil: Transfer the skillet to the preheated oven and broil for 2-4 minutes. Watch it very carefully – it’s done when the top is golden brown, puffed up, and the center is just set (a knife inserted in the center should come out clean).
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Rest and Serve: Carefully remove the skillet from the oven (the handle will be extremely hot!). Let the frittata rest for 5 minutes before slicing and serving. It will continue to set as it cools.
Why This Recipe Works:
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One-Skillet Wonder: It starts on the stovetop and finishes under the broiler, meaning minimal dishes and maximum flavor.
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Customizable: This recipe is a great base. You can swap the spinach for other greens like kale, or add cooked mushrooms, bell peppers, onions, or bacon.
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Perfect Texture: Cooking it slowly on the stove and finishing under the broiler ensures a creamy, tender interior with a beautiful golden-brown crust on top.
Enjoy your delicious and nutritious frittata