Wonderfully flavorful spinach frittata is the ultimate brunch dish to make when you have company. It also makes a great meatless dinner.
This spinach frittata is delicious, substantial, pretty, and very easy to make. I make it often when we host for brunch, but I also like to make it for my family for dinner.
How to make spinach frittata
Scroll down to the recipe card for the details. The basics are simple. Cook spinach, onion, garlic and spices in olive oil. Add them to a mixture of eggs and parmesan. Bake until golden and puffed. That’s it!
How to serve spinach frittata
I love serving this spinach frittata for brunch. It’s tasty, 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. Or you can even serve them at room temperature.
Sometimes I make this spinach frittata for my family and serve it as a meatless dinner. It’s great with a side of tomato salad.
Is this a healthy recipe?
I think it’s very healthy. Eggs are super nutritious, and spinach has many health benefits. This is a simple homemade recipe, made with whole-food ingredients. I feel good when I serve it to my family.
What about leftovers?
Leftovers of this spinach frittata 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 like these leftovers so much, that sometimes I intentionally double the recipe and bake two frittatas, to ensure I have yummy leftovers for my breakfast!
- 12 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced (6 oz)
- 1 (5 oz bag) fresh baby spinach leaves, chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Olive oil spray
- Preheat oven to 400 degrees F. Place a 9-inch pie plate in the oven.
- In a large mixing bowl, whisk together the eggs, salt, pepper and Parmesan. Set aside.
- Heat the olive oil over medium-high heat, about 2 minutes. Add the onions. Cook, stirring occasionally, until tender, about 4 minutes.
- Add the spinach, a handful at a time, adding more after each handful has wilted.
- Add the garlic, thyme, and red pepper flakes and cook, stirring, 30 seconds. Remove from heat and stir the onion/spinach mixture into the egg mixture.
- Carefully, using oven mitts, remove the baking dish from the hot oven. Spray it with olive oil spray. Transfer the egg-spinach mixture to the baking dish.
- Bake until golden brown and puffy and a knife inserted in center comes out clean, about 30 minutes.
- Allow the frittata to cool 5 minutes in pan on a wire rack, then invert onto a platter and from the platter to a cooling rack. Cool at least 10 more minutes before slicing and serving.