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.
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
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Cool it for 15 minutes in the pan before slicing it into eight triangles and serving.
Made it for lunch today. Delicious! Used cheddar and green onions. Will definitely make again. Thank you!
Patricia
Read more comments
Made it for lunch today. Delicious! Used cheddar and green onions. Will definitely make again. Thank you!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
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.
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.
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
Spinach frittata is perfect for brunch. It's tasty and filling, and it's a great keto and low-carb option. When I serve it as part of a brunch buffet, I add items like oven bacon, keto biscuits, and breakfast tomatoes.
Sometimes, I make this frittata 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:
Recipe Card
Spinach Frittata with Onions and Parmesan
Video
Ingredients
- 8 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ cup parmesan - grated
- ½ onion - medium, diced; 3 ounces
- 5 ounces baby spinach leaves - fresh, finely chopped
Instructions
- Preheat the 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 chopped onion, then stir in the spinach in batches.
- Using oven mitts, remove the hot pie plate from 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.
Notes
- You can 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.
- 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.
- 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Patricia says
Made it for lunch today. Delicious! Used cheddar and green onions. Will definitely make again. Thank you!
Vered DeLeeuw says
You're very welcome, Patricia! Glad you enjoyed it. Thank you for sharing your delicious tweaks.
Bess says
How would reducing the ingredients by half (to make fewer servings) affect the cook time?
Vered DeLeeuw says
Hi Bess,
If halving the ingredients, you'll need a mini pie pan. The baking time will likely be around 20 minutes, but please check with a toothpick, and start checking after 15 minutes.
Paula says
We used feta cheese. I forgot to chop up the spinach. The spices really made it taste wonderful. Thank you for sharing this recipe
Vered DeLeeuw says
Glad you liked it, Paula! Thanks for the comment.