This flavorful spinach frittata is made with parmesan and onions and seasoned with thyme.
It's naturally perfect for brunch, but it also makes a great meatless dinner. And if you have leftovers, you can enjoy them for breakfast for several days.
I really like frittatas. I like egg dishes in general for breakfast - I find them very satiating - and frittatas are especially easy to make. Plus, leftovers keep well for several days.
This spinach frittata is delicious, substantial, and very 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 definitely substantial enough to serve as a main course.
You'll only need a few simple ingredients to make this tasty frittata. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
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.
Making this spinach frittata is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking the eggs with salt, pepper, garlic powder, thyme, and red pepper flakes. Then you stir in the parmesan, onion, and spinach – in batches.
Now, pour the mixture into a greased preheated pie plate. Use a rubber spatula to smooth out the top.
Bake the frittata until it's puffed and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool it for 15 minutes in the pan before slicing it into eight triangles.
Yes, I use an entire 5-oz bag of spinach leaves in this recipe. When you add the spinach, it will seem like there's a lot of ith relative to the eggs, but remember that spinach wilts as it cooks.
Frequently asked questions
You probably can, but I haven't tried it so I can't give you exact directions. I would use frozen whole spinach leaves, defrost them in the microwave, and VERY THOROUGHLY drain them.
A 10-oz package of frozen spinach is the equivalent of about 1 lb. of fresh spinach. So for this recipe, I assume you would need about 3-4 ounces of frozen spinach.
Absolutely! 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. It can keep in the freezer for up to three months.
You can also freeze slices in freezer bags. It's still a good idea to wrap them in plastic wrap, then place them in the bags.
You could add a little whole milk if you wish (perhaps ¼ cup), but I don't think it's necessary. Other dairy options include heavy cream, sour cream, and whole-milk Greek yogurt.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- If you don't have fresh onions on hand, you can use ½ teaspoon of onion powder instead.
- You can also substitute sliced green onions for the onion.
- If you don't mind adding meat, try mixing in a handful of bacon crumbles or a cup of chopped cooked chicken breast.
- You can use crumbled feta cheese instead of parmesan.
I love serving this spinach frittata for brunch. It's tasty and filling, and it's a great keto and low-carb option. So even if I serve high-carb items, I know that anyone of my guests who prefers to eat low-carb will have something good to eat!
When you have people over, frittatas make your life as a hostess so much easier, because you can make them in advance and reheat them in a low oven. Or you can even serve them at room temperature.
Sometimes I make this tasty frittata for my family and serve it as a meatless dinner. It's very filling, and it's great with a simple side of arugula salad or tomato salad. So that's a truly easy dinner that the entire family enjoys.
Leftovers keep well in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power, or enjoy them cold.
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.
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- 8 large eggs
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ cup grated Parmesan
- ½ medium onion diced (3 oz)
- 1 (5 oz) bag fresh baby spinach leaves finely chopped
- Preheat your oven to 400°F. Place an ungreased ceramic or glass 9-inch pie plate in the preheating oven, allowing it to preheat with the oven.
- In a large bowl, whisk the eggs with kosher salt, black pepper, garlic powder, dried thyme, and red pepper flakes.
- Stir in the parmesan and the chopped onion. Then stir in the spinach in batches.
- Using oven mitts, pull the hot pie plate out of the oven and place it on a trivet. Lightly grease the pan.
- Pour the egg and spinach mixture into the hot pie plate. Use a rubber spatula to smooth out the top. It will seem like a lot of spinach relative to the eggs but remember that spinach wilts as it cooks.
- Return the pan to the oven. Bake the frittata until it's puffed and a toothpick inserted in its center comes out clean, 25-30 minutes.
- Cool the frittata for 15 minutes in the pan before slicing it into eight triangles and serving.