Keto and low carb spinach onion frittata is the ultimate brunch dish to make when you have company!
This spinach onion frittata is one of my go-to recipes for weekend brunches. It is delicious, substantial, pretty, and quite easy to make. Although admittedly it’s not as easy as my weeknight spinach frittata.
I love serving frittatas for brunch. They are tasty, filling, and a great keto and low-carb option. When you have people over, they make your life as a hostess so much easier, because you can make them in advance and reheat, or even serve at room temperature.
This spinach onion frittata is especially suitable for company because it is not just tasty but also looks great!
Spinach Onion Frittata
- 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 tablespoon minced garlic
- 1 (5 oz bag) baby spinach leaves, roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Olive oil spray
- Preheat oven to 400 degrees F. Place a 9-inch baking dish in the oven.
- In a large mixing bowl, whisk together the eggs, salt, pepper and Parmesan. Set aside.
- Place the spinach leaves
- Heat the olive oil over medium-high heat, about 2 minutes. Add the onions. Cook 4 minutes, stirring occasionally, until tender. Add the garlic, spinach, thyme and red pepper flakes and cook, stirring, 30 seconds, until spinach has wilted but has kept its bright green color. Remove from heat.
- Stir the onion/spinach mixture into the egg mixture.
- Carefully, using oven mitts, remove the baking dish from the hot oven. Spray with olive oil spray. Transfer the egg mixture to baking dish. Bake 30-35 minutes, until golden brown and puffy and a knife inserted in center comes out clean.
- Allow 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.