Spinach Frittata with Parmesan (Brunch or Meatless Dinner)

Name: Spinach Frittata with Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 65 min
Ingredients: 8 large eggs; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; 1/2 cup parmesan (grated); 1/2 onion (medium, diced; 3 ounces); 5 ounces baby spinach leaves (fresh, finely chopped)

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This flavorful spinach frittata is made with parmesan and onions and seasoned with thyme. It's easy to make and ready in about an hour.

A slice of spinach frittata is served on a white plate with a fork.

This spinach frittata is delicious, filling, and pretty. I make it often when we host friends for brunch, but I also like to make it for my family for dinner. It's substantial enough to serve as the main course, accompanied by a simple salad. And if you have leftovers, you can enjoy them for breakfast for several days.

Ingredients

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

Eggs: I use eight large eggs.
Seasonings: 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: It's best to use finely grated parmesan and not coarsely shredded.
Vegetables: Chopped onions and baby spinach leaves.

Variations

If you don't have fresh onions, use ½ teaspoon of onion powder.
You can also substitute sliced green onions for the onion. I like the color green onions add.
If you don't mind adding meat, try mixing in ¼ cup 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.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Whisk the eggs with salt, pepper, garlic powder, thyme, and red pepper flakes. Stir in the parmesan, onion, and spinach.

Pour the mixture into a greased, preheated pie plate. Bake the frittata until it's puffed, and a toothpick inserted in the center comes out clean, 25-30 minutes.

The frittata mixture was added to the pan.

Cool it for 15 minutes in the pan before slicing it into eight triangles and serving.

Lifting a slice of spinach frittata from the pan.

Recipe Tip

This recipe uses an entire 5-oz bag of spinach leaves. When you add the spinach, it will seem like there's a lot of it relative to the eggs, but remember that spinach wilts and reduces in volume as it cooks.

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.

Recipe FAQs

Should I cook the spinach before adding it to the frittata?

There's no need to pre-cook the spinach. But because of its volume, you will need to chop it and add it gradually to the egg mixture.

Should I add milk?

You could add a small amount of whole milk (up to ¼ cup), but I don't think it's necessary. Other dairy options include heavy cream, sour cream, and whole-milk Greek yogurt.

Can I keep the leftovers?

Yes. You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power or enjoy them cold.
You can also freeze this frittata for up to three months. You can freeze it whole after it's completely cooled down. Wrap it in two layers of plastic wrap, then in a layer of foil. Alternatively, freeze slices in freezer bags.

Serving Suggestions

I love serving this spinach frittata for brunch. It's tasty and filling, and it's a great keto and low-carb option. But sometimes, I make it for my family and serve it as a meatless dinner. When I serve it for dinner, I usually serve it with one of these salads on the side: