Simple Spinach Frittata
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.
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.
Tried this recipe?Let us know how it was!