There’s no better way to start the day than with a warm slice of fluffy spinach frittata. It’s easy to make, and perfect for feeding a crowd (or meal prep!). Here’s how to whip it up in under 30 minutes!
Which is healthier quiche or frittata?
As always, the nutritional information will vary from recipe to recipe, and “healthy” depends on your personal goals. Generally speaking, there are a few nutritional differences between a quiche and frittata:
- Frittatas are crustless, making them better for those following a keto or low carb lifestyle. (Yup, this is a keto frittata!). Although, don’t forget about my keto quiche or my crustless spinach quiche if you’re looking for something more decadent.
- Frittatas contain significantly less dairy. With just a splash of milk and a sprinkle of cheese, compared to quiche with around 4 times the amount of heavy cream, and cheese.
- Frittatas are easier to load up with veggies. Since quiche recipes contain more cream and cheese, you need to keep the veggies down so the dish sets. Frittatas don’t have that issue.
What You’ll Need To Make Spinach Frittata
A few kitchen staples are all you need to make spinach frittata:
- The eggs – Frittata is traditionally made with whole eggs. If you’d prefer to make an egg white frittata, sub 1 egg for 2 egg whites or 1/4 cup of egg substitute.
- The milk – You can also use heavy cream if eating low carb or keto.
- The veggies – It’s important to sauté the veggies first, if not the liquid will release and prevent the spinach frittata from setting. Don’t believe me? Check out how small the sautéed spinach shrinks to once cooked. Use fresh vs. frozen veggies to prevent a soggy frittata.
What Else Can I Add?
Great as is, but easy to modify, here are some upgrades and tweaks you can make to this spinach frittata:
- More veggies – Saute your favorites and mix them in. Generally speaking, I like to keep the number of veggies about the same as below. Some of my favorites are bell peppers, kale, or mushroom frittata.
- Some protein – Crispy bacon, pancetta, or even flaked salmon frittata.
- Extra cheese – Take a lesson from my pizza frittata, and sprinkle a bit of cheese on top. Goat, feta, or even mozzarella are great options.
How to Make Spinach Frittata
Here’s how easy it is to throw this frittata together:
Whisk your eggs, milk, parmesan and seasoning together.
Saute your veggies. You’ll need to saute the spinach in batches–when it releases its liquid more room in the pan will free up.
Add the eggs. Lift the veggies so the eggs can drift underneath. Place a lid on top and let the eggs cook, until everything but the very center has set. Pop in your oven and broil to finish.
Pro Tips For The Perfect Vegetable Frittata
Stick to the instructions and you’ll have the perfect fluffy frittata with a golden layer on top in a matter of minutes. Here are some things to keep in mind:
- How to get frittata out of the pan: allow your spinach frittata to sit on the counter after baking for about 10 minutes–as it cools, it’ll release a bit of steam which will make it easier to get out of the pan. Use a rubber spatula to get around the edges and along the bottom.
- Why is my frittata not fluffy? Skipping the milk or cream will make this vegetable frittata dense and not fluffy.
- Why is my frittata watery? Not sauteeing the veggies enough will cause them to release their liquid into the frittata as it bakes. Also, using frozen veggies will water down the dish.
Storing, Reheating, + Freezing
Have leftovers? Here’s how to make the most out of them:
- Store leftover spinach frittata in the fridge in an airtight container for up to 4 days.
- Reheat in the microwave with a damp papertowel covering each slice.
- Freeze in an airtight bag, and reheat from frozen in the microwave.
More Egg Casseroles You’ll Love
Spinach FrittataPrint Recipe Pin Recipe
- 8 large eggs
- 2 tablespoons milk whole fat
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 ounces fresh baby spinach
- In a large bowl whisk together the eggs, milk, parmesan, salt, and pepper, and set aside.
- Add oil to an oven safe skillet and heat over medium. Once shimmering, add the onion and sauté until translucent, about 4-5 minutes. Add the spinach in batches, and use tongs to fold as the spinach releases its liquid. Continue to add more spinach to the pan.
- Once all the spinach is cooked, spread the veggies in an even layer along the bottom of your pan. Pour the egg combo over the veggies. Use a spatula to lift the veggies along the bottom and sides of the pan, allowing eggs to run below them.
- Reduce the heat of your pan to low, and place a lid on top. Continue to cook for 11-14 minutes, or until the frittata has set around the edges, the very center should still jiggle slightly.
- Turn your oven broiler on, and set the top rack so that it's 10" from the bottom of your broiler. Broil the frittata until the center is set and the top is golden, about 3-4 minutes.
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