This flavorful spinach frittata is made with parmesan and onions and seasoned with thyme.
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.
This 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 substantial enough to serve as the main course, accompanied by a simple salad.
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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:
- 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:
- You start by whisking the eggs with salt, pepper, garlic powder, thyme, and red pepper flakes. (Photo 1).
- Stir in the parmesan, onion, and spinach. (Photos 2,3).
- Pour the mixture into a greased, preheated pie plate. Use a rubber spatula to smooth out the top. (Photo 4).
- Bake the frittata until it's puffed and a toothpick inserted in the center comes out clean, 25-30 minutes. (Photo 5).
- Cool it for 15 minutes in the pan before slicing it into eight triangles. (Photo 6).
Expert Tip
Yes, 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 little whole milk (perhaps ¼ cup), but I don't think it's necessary. Other dairy options include heavy cream, sour cream, and whole-milk Greek yogurt.
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, then place them in the bags.
Serving Suggestions
I love serving this frittata for brunch. It's tasty and filling, and it's a great keto and low-carb option.
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.
Sometimes I make this tasty 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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave at 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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Recipe Card
Spinach Frittata
Ingredients
- 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 Parmesan - grated
- ½ medium onion - diced (3 oz)
- 1 (5 oz) bag fresh baby spinach leaves - finely chopped
Instructions
- 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.
Video
Notes
- 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. 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Patricia
Made it for lunch today. Delicious! Used cheddar and green onions. Will definitely make again. Thank you!
Vered DeLeeuw
You're very welcome, Patricia! Glad you enjoyed it. Thank you for the review and for sharing your delicious tweaks.
Bess
How would reducing the ingredients by half (to make fewer servings) affect the cook time?
Vered DeLeeuw
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
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
Glad you liked it, Paula! Thanks for the review.