It’s perfect for brunch but also makes an excellent meatless dinner. And if you have leftovers, you can enjoy them for breakfast for several days. I enjoy frittatas. I generally like egg dishes for breakfast - I find them very satiating - and frittatas are especially easy to make. I regularly make mushroom frittata, egg white frittata, and this spinach frittata.
Ingredients
You’ll only need a few simple ingredients to make this frittata. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: It’s substantial enough to serve as the main course, accompanied by a simple salad.
Eggs: I use large eggs in almost all of my recipes, this one included. Seasonings: I like to use kosher salt, black pepper, garlic powder, dried thyme, and red pepper flakes. The red pepper flakes don’t make the frittata spicy - they merely add an interesting layer of flavor. However, you can omit them if you wish. Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded. Vegetables: I use chopped onions and fresh baby spinach leaves.
Variations
If you don’t have fresh onions, use ½ teaspoon of onion powder instead. You can also substitute sliced green onions for the onion. I like the color that green onions add to the frittata. If you don’t mind adding meat, try mixing in a handful of bacon crumbles or a cup of chopped cooked chicken breast. I especially like bacon. It greatly enhances the flavor of the frittata. You can use crumbled feta cheese instead of parmesan. The flavor profile will be different but just as good.
Spinach Frittata Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Expert Tip
Serving Suggestions
Storing Leftovers
Related Recipes
Recipe Card
However, because of its large volume when raw, when you add the spinach leaves to the egg mixture, you will need to do it gradually, in a few batches, stirring after each addition. When you host, frittatas make your life as a hostess much easier because you can make them in advance and reheat them in the oven. Or you can even serve them at room temperature.
Arugula salad Tomato salad Cucumber tomato salad Israeli salad
In fact, I enjoy the leftovers so much that sometimes I intentionally double the recipe and bake two frittatas, to ensure I have yummy leftovers for my breakfast the entire week! I also like to grab a slice as a snack. I eat them cold, straight out of the fridge.
