Wonderfully flavorful spinach frittata is the ultimate brunch dish to make when you have company. It also makes a great meatless dinner.
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, pretty, and nutritious. I make it often when we host for brunch, but I also like to make it for my family for dinner.
The ingredients you’ll need
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.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the frittata could end up too salty.
Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Butter works too.
Vegetables and herbs: Onion, fresh baby spinach leaves, minced garlic, dried thyme, and red pepper flakes.
How to make a spinach frittata
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk together the eggs, salt, pepper, and Parmesan.
2. Cook the onion in olive oil. Add the spinach, a handful at a time, then add the garlic, thyme, and red pepper flakes.
3. Remove from heat and stir the onion/spinach mixture into the egg mixture.
4. Transfer the mixture to a greased preheated pie plate.
5. Bake the frittata until golden brown and puffy, about 30 minutes in a 400°F oven.
How to serve spinach frittata
I love serving it 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.
What about leftovers?
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 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!
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- 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.