Spinach and Cheese Frittata

As a pescetarian who engages in a lot of physical activity, I am constantly seeking out protein to sure that I’m balancing my nutrition. What this means is that I usually eat a good amount of fish, dairy (Greek yogurt, cottage cheese), beans/lentils, and eggs. Lots of eggs. I was getting a bit tired of my 3-over-medium-eggs-with-avocado-and-veggies routine and also wanted to make something that took effort once that I could then quickly re-heat and enjoy all week. The result?

Spinach and Cheese Frittata

Time: 45-50 min (less if you’re using an oven-safe skillet)


IMG_3605To craft my version of a frittata, I scoped out various recipes in print magazines and online. I threw a few ideas together along with my own intuition and came up with this.

  • 10 medium eggs (8 large would probably do it)
  • 1/2 cup whole milk
  • 3/4 pound spinach, washed and dried (baby spinach is nice; if using larger leaves, then tear them into smaller pieces)
  • 1/2-1 yellow onion, peeled and chopped
  • 3/4 cup grated cheese, such as white cheddar, plus more for sprinkling on top to serve
  • salt and pepper, plus any other seasonings you prefer (garlic powder, paprika, etc.)


Pre-heat oven to 450°.

In a medium to large skillet or saucepan, sauté the chopped onion in 1-2 tbsp of olive oil or butter over medium heat, stirring occasionally, until slightly translucent. Lower heat slightly and add spinach in handfuls at a time to the pan, tossing and stirring lightly until wilted. Add in batches of spinach until all the greens have wilted down nicely. Add a pinch of salt, black pepper, and garlic powder to taste.

In a mixing bowl, beat the eggs well until frothy — use a wire whisk if you have one, or just get right to it with a fork and the side of that bowl! Then, mix in the milk, stirring until combined. Season with salt and pepper.

Now, here’s where things diverge. If you’re using an oven-safe skillet, you’ll pour the egg mixture into said skillet with onions and spinach, and then stir to distribute everything evenly.

If you don’t have an oven safe skillet, pour the egg/milk mixture into your casserole or baking dish. Then, slowly add in the spinach/onion mixture and stir to combine.

IMG_3607Finally, add in the grated cheese and be sure to sprinkle some across the top. Transfer your skillet or baking dish to the oven. In the skillet, this will most likely take 10-15 minutes to cook through. With a baking dish, add another 5-10 minutes to the baking time. You can take the dish out after a period of time and check that the eggs are fully cooked in the center. With my baking dish, my frittata was set after about 25 minutes total. I sprinkled some extra cheese on top and then served myself a slice.

This dish also makes an easy, make-ahead component for a brunch that you could serve up to a group. I imagine a sunny Saturday with friends where I’ve got a frittata going, little toasts or cucumber slices topped with smoked salmon, a banana bread baked the night before, and plenty of coffee and mimosas flowing! IMG_3609

Words of Wisdom: If you’re saddling up to prepare some food for your week, I recommend multi-tasking! If you’re going to be in the kitchen for 45 minutes or an hour preparing this, you may as well get a few dishes out of it. I like to make one thing on the stove top while I bake something else in the oven. So once my frittata went into the oven, I started making White Bean and Veggie Stew. That way, I was crating lunches for the week while breakfast was cooking, and I could keep my eye on how the eggs were setting! Win-win.


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