This Simple Spinach Frittata is a vibrant, fuss-free dish that brings together creamy eggs, tender spinach, and a hint of savory cheese. In just 30 minutes, you’ll have a golden, fluffy masterpiece perfect for breakfast, brunch, or even a quick dinner. The combination of textures—soft eggs, slightly crisp edges, and wilted greens—creates a satisfying bite every time.
Packed with fresh flavors and wholesome ingredients, this frittata is as nourishing as it is delicious. The spinach adds a pop of color and earthy sweetness, while the cheese melts into a rich, gooey layer. Whether you’re cooking for one or sharing with friends, this dish is a crowd-pleaser that’s both effortless and impressive.
What You’ll Need?
- 4 large eggs
- ¼ cup milk (any kind; unsweetened almond milk works well)
- 1 garlic clove, minced
- Extra-virgin olive oil (for sautéing)
- 2-4 cups fresh spinach
- ¼ cup scallions, chopped (reserve some for garnish)
- Pinch of paprika or other spices (optional)
- Chopped sun-dried tomatoes (optional)
- Pinch of red pepper flakes (optional)
- Grated parmesan or pecorino cheese (optional)
- Sea salt and fresh black pepper (essential!)
How to Make It
- Preheat the oven to 450°F (232°C).
- In a medium bowl, crack the eggs and whisk them together with the milk, salt, pepper, minced garlic, and any optional spices. Set aside.
- Heat a medium skillet over medium heat and add a drizzle of olive oil. Sauté the spinach and scallions until the spinach is mostly wilted, about 2-3 minutes. Add a pinch of salt.
- Transfer the cooked spinach and scallions to the egg mixture. Add sun-dried tomatoes if using, and gently mix to combine.
- Pour the mixture into a cast iron skillet (a 5″ mini skillet works well). Sprinkle with grated cheese if desired.
- Bake in the oven for about 20 minutes, or until the frittata puffs up and turns golden brown. For larger skillets, adjust the cooking time and check for doneness by poking the center—it should be firm.
- Remove from the oven and let cool slightly. Slice and serve, garnished with reserved scallions.
Perfect Pairings: Serving Suggestions
This Simple Spinach Frittata is a versatile dish that pairs beautifully with a variety of sides. Serve it with a fresh mixed green salad tossed in a light vinaigrette for a balanced meal. For a heartier option, add a slice of whole-grain toast or roasted potatoes. It’s also great alongside avocado slices or a dollop of sour cream for extra creaminess.
Make It Your Own: Recipe Variations
Customize your frittata to suit your taste or use up leftovers! Swap spinach for kale or Swiss chard, or add diced bell peppers or mushrooms for extra flavor. For a protein boost, toss in cooked bacon, sausage, or crumbled tofu. Experiment with different cheeses like cheddar, goat cheese, or feta for a unique twist.
Quick Tips for Time-Saving Success
To save time, prep your ingredients ahead of time. Chop the scallions and garlic the night before, or use pre-minced garlic. If you’re in a rush, skip the stovetop step and toss raw spinach directly into the egg mixture—it will wilt in the oven. For even faster cooking, use a larger skillet to reduce baking time.
Storage and Reheating Made Easy
Store leftover frittata in an airtight container in the fridge for up to 3 days. To reheat, warm slices in the microwave for 30-60 seconds or in a toaster oven at 350°F for 5-7 minutes. For best results, add a splash of water or milk before reheating to keep it moist.
Equipment Guidance for Perfect Results
A cast iron skillet is ideal for this recipe because it distributes heat evenly and transitions seamlessly from stovetop to oven. If you don’t have one, use an oven-safe nonstick skillet or a baking dish greased with olive oil. For mini frittatas, try a muffin tin—just reduce the baking time to 12-15 minutes.
Simple Spinach Frittata
Ingredients
- 4 large eggs
- 1/4 cup milk any kind, I used unsweetened almond milk
- 1 clove garlic minced
- Extra-virgin olive oil
- 2-4 cups fresh spinach
- 1/4 cup scallions chopped (reserve some for garnish)
- Pinch paprika or other spices you like (optional)
- Chopped sun dried tomatoes optional
- Pinch red pepper flakes optional
- Grated parmesan or pecorino cheese also optional
- Sea salt and fresh black pepper definitely not optional ?
Instructions
- Preheat the oven to 450 degrees.
- Crack the eggs into a medium bowl and whisk them together with the milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
- In a medium skillet, sauté the spinach and scallions in a bit of olive oil until the spinach is mostly wilted. Add a pinch of salt.*
- Place the cooked spinach into the egg bowl with the sun dried tomatoes, if using, and gently mix.
- Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown.
- My skillet was a 5″ mini skillet, so I cooked mine for about 20 minutes. If you have a larger skillet and a bigger batch of eggs, you will need to cook it longer. Just watch it and poke at it a bit until your eggs are firm-ish and cooked.
- Remove from the oven and let cool. Slice and serve.