An oven-baked egg dish ready in minutes.
There are few dishes as versatile and easy as this spinach and egg frittata recipe. Full of vegetables, topped with cheese, and ready in minutes, this easy frittata gives any mealtime an instant upgrade.
All About This Spinach and Egg Frittata Recipe
A good, easy frittata recipe — especially this one — has several selling points. Much easier to make than a quiche, and a little more elegant (and also easier) than an omelet, frittata has wonderful flavor, nutritious ingredients, and can be served for any meal.
This spinach and egg frittata recipe takes minutes to make, and requires very little effort.
Frittata makes an outstanding breakfast, and lets the oven do much of the work. But I also like to serve this egg and spinach frittata for lunch or dinner with a light salad.
Here are the basic steps to make your frittata:
- Heat oil in a skillet and cook the vegetables until softened.
- Add the whisked eggs and sprinkle with cheese.
- Put the skillet in a hot oven and cook for just a few minutes, until set.
- Serve the egg frittata hot, warm, or at room temperature
Egg Frittata Recipe Substitutes
This frittata recipe is more of a template than a set-in-stone cooking project. Frittatas are incredibly versatile, so you can make easy substitutions.
Don’t have spinach? Use another vegetable. Don’t love Comté or Gruyère? Goat cheese or cheddar make excellent cheeses, too. Just follow the basic steps.
What’s the difference: frittata vs. quiche vs. omelet
Frittata, quiche, and omelets have a lot in common. All are egg dishes that usually incorporate some kind of vegetables and cheese. But there are differences.
- Quiche is an egg custard usually baked in a pastry shell. Quiche is made from a custard that combines egg, milk, and often cream. Cheese and other ingredients, such as ham (quiche Lorraine), spinach (quiche Florentine), mushroom (quiche forestière), can be folded in.
- Omelets can be plain, cheese, vegetable, ham, or a mix, and are cooked in a pan, folded over, and served.
- Frittata starts with a whisked egg base, with the addition of cheese and vegetables of choice, and possibly ham or sausage — whatever’s good, really. Egg is poured into a hot skillet, par cooked, and then finished by baking in the oven until the top is dry and the center is set.
Sticking to this spinach and egg frittata recipe makes a simple but lovely meal. But don’t be afraid to use it as a guide and make it your own with whatever vegetables or cheese you have on hand.
Love this easy oven-baked egg frittata? You’ll also like these egg-celent recipes:
- Classic Egg Salad Sandwiches
- Deviled Eggs With Fresh Herbs
- How to Make Soft-Boiled Eggs
- A Full English Breakfast Recipe
Easy Spinach + Egg Frittata
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 yellow onion, peeled and small diced
- 1 packed cup baby spinach leaves or other tender greens
- 1/4 heaping cup grated Comté or Gruyère cheese (fresh crumbled goat cheese or grated sharp cheddar are also good options)
- Kosher salt and fresh-ground black pepper
- Preheat the oven to 400°F.
- Whisk the eggs and a generous pinch of salt and fresh-ground black pepper in a bowl and set aside. (I use a rounded 1/8 teaspoon of Kosher salt.)
- Heat the olive oil in a 7" or 8" skillet over medium-low heat. Add the diced onions and cook until translucent, stirring frequently, about 5 minutes.
- Add the spinach and a pinch of salt to the skillet and cook until wilted. Spread the spinach and onions evenly over the surface of the skillet.
- Add the whisked eggs. Sprinkle the cheese over the surface. Let the eggs cook for a minute on the stove without stirring. If the vegetables shifted when you added the eggs, nudge them around so they are evenly spaced again.
- Transfer the skillet to the preheated oven and cook for about 6 minutes, give or take (check it starting at around 4 minutes), until the center has set and the top looks dry.TIP: I cannot tell you how many times I have accidentally grabbed the hot skillet handle directly from the oven; I think it's because I am so used to unconsciously holding pot handles. Remember that the handle is hot and use an oven mitt or potholder!
- Remove the frittata from the oven. Cut it into wedges and serve, perhaps with a little salad or bread. PRO TIP: Like quiche, frittata tastes very good at room temperature. No need to worry about serving it piping hot.