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A golden brown spinach frittata in a cast iron skillet with melted Gruyere cheese.

Spinach Frittata

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 220 kcal

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.