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Spinach Frittata

Wonderfully flavorful spinach frittata is the ultimate brunch dish to make when you have company. It also makes a great meatless dinner. 
Course Breakfast
Cuisine Italian
Keyword eggs, spinach
Prep Time 20 minutes
Cook Time 30 minutes
Rest time 15 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 185kcal
Author Vered DeLeeuw


  • 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.


Serving: 1slice | Calories: 185kcal | Carbohydrates: 4g | Protein: 14g | Fat: 12g | Sodium: 454mg | Fiber: 1g