Looking for a dish that wows your guests without stressing you out? This easy spinach frittata is the perfect answer for your next spring brunch. It is light, fluffy, and filled with fresh greens.
You can serve this warm right from the oven. It also tastes great at room temperature for a picnic. This recipe delivers a healthy, protein-packed meal that your whole family will love.
Why You’ll Love This Recipe
This dish is a total lifesaver for busy mornings. It comes together in one single pan. That means minimal cleanup for you after a relaxing weekend meal.
It is also incredibly budget-friendly and uses simple pantry staples. The combination of earthy spinach and nutty Gruyère feels fancy. Your friends will think you spent hours in the kitchen.
Simple Cooking Method
Making a frittata is much easier than flipping an omelet. You simply whisk, sauté, and bake. It is a foolproof technique for any beginner cook.
The oven does most of the hard work for you. You just need to watch for that perfect golden top. Even if you have never made one, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your fridge. Fresh produce makes this easy spinach frittata shine.
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach, roughly chopped
- 1/2 cup shredded Gruyère cheese
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
- In a 10-inch oven-safe nonstick or cast-iron skillet, heat olive oil and butter over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add baby spinach in batches, stirring until wilted and excess moisture has evaporated.
- Pour egg mixture over the vegetables, ensuring even distribution.
- Sprinkle shredded cheese evenly over the top.
- Cook on the stovetop for 2-3 minutes without stirring, until the edges begin to set.
- Transfer the skillet to the oven and bake for 8-10 minutes, or until the center is just set and the top is lightly golden.
- Remove from oven and let rest for 5 minutes before slicing into wedges.
Best Ways to Enjoy It
Slice this into thick wedges and serve while warm. I love pairing it with a crisp side salad. A few slices of fresh avocado on top add a lovely creaminess.
For a festive brunch, serve it alongside fresh berries. Set the table with some bright flowers for a spring feel. It makes a beautiful centerpiece for any gathering.
Storage & Reheating
This recipe is a dream for meal prep. Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days.
To reheat, use a microwave for a quick lunch. You can also use a 350°F oven for 10 minutes. This helps keep the texture light and fluffy.
Recipe Tips
- Use a nonstick skillet to ensure the eggs slide right out.
- Don’t skip the resting time so the wedges hold their shape.
- Squeeze excess water from the spinach to avoid a soggy frittata.
- Whisk the eggs vigorously to incorporate air for a fluffier texture.
- For Easter brunch, double the batch and use a larger pan.
- Grate your own cheese for the smoothest melt possible.
- Watch the oven closely to prevent the eggs from becoming rubbery.
Easy Flavor Ideas
- Swap Gruyère for sharp cheddar for a bolder flavor.
- Add sliced mushrooms during the sauté step for extra earthiness.
- Use dairy-free milk and nutritional yeast for a lactose-free version.
- In summer, swap spinach for chopped zucchini and fresh herbs.
Common Questions
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out all the water. This prevents the frittata from getting watery.
How do I know when it’s done?
The center should have a slight jiggle but feel firm. The edges will be golden and pulled away slightly. A knife inserted should come out clean.
I hope this easy spinach frittata brings a little sunshine to your table. It is such a simple way to celebrate the fresh flavors of spring. Happy cooking!
— Lidia
Spinach Frittata
Ingredients
- 8 large egg s
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, finely diced
- 2 cloves garlic , minced
- 5 ounces fresh baby spinach, roughly chopped
- 1/2 cup shredded Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
- In a 10-inch oven-safe nonstick or cast-iron skillet, heat olive oil and butter over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add baby spinach in batches, stirring until wilted and excess moisture has evaporated.
- Pour egg mixture over the vegetables, ensuring even distribution.
- Sprinkle shredded cheese evenly over the top.
- Cook on the stovetop for 2-3 minutes without stirring, until the edges begin to set.
- Transfer the skillet to the oven and bake for 8-10 minutes, or until the center is just set and the top is lightly golden.
- Remove from oven and let rest for 5 minutes before slicing into wedges.
