Description
This spinach frittata is the perfect blend of creamy, savory, and fresh. With tender sautéed spinach, juicy cherry tomatoes, and melty cheese baked into fluffy eggs, it’s a dish that suits breakfast, brunch, or a light dinner. It’s quick to prepare, easy to customize, and perfect served hot or cold.
Ingredients
- 8 large eggs
- 1/2 cup whole milk or heavy cream
- 2 cups fresh spinach (or 1 cup cooked and squeezed)
- 1/2 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/4 cup grated Parmesan (optional)
- 1 small garlic clove, minced
- 1 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional herbs (basil, parsley, chives)
Instructions
- Preheat oven to 375°F (190°C). Grease an oven-safe skillet or baking dish.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Let cool slightly.
- In a large bowl, whisk eggs, milk, salt, and pepper until fully combined.
- Fold in cooked spinach, cherry tomatoes, shredded cheese, Parmesan, and herbs.
- Pour mixture into the prepared skillet. Smooth the top.
- Bake for 25–30 minutes, until golden on top and center is just set.
- Cool for 5–10 minutes before slicing. Serve warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes