Breakfast Frittata with Spinach & Cheese
A fluffy, stovetop-to-oven frittata loaded with spinach and cheese—ready in under 25 minutes. Slice it into wedges for breakfast, brunch, or even a light dinner.
- Total time
- 22 min
- Servings
- 4
- Calories
- 245
- Protein
- 18g
Ingredients
- 8 large eggs
- 2 cups fresh spinach, loosely packed
- ¾ cup sharp cheddar or gruyere, shredded
- ½ medium onion, thinly sliced
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
- 2 tbsp fresh herbs (chives or parsley, chopped)
Instructions
- 1
Preheat oven to 400°F. Crack eggs into a bowl, add salt and pepper, and whisk until completely combined.
- 2
Heat olive oil in a 10-inch nonstick skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Add sliced onion to the skillet. Sauté, stirring occasionally, until softened and golden, 4–5 minutes.
- 4
Add spinach to the skillet and stir until completely wilted, 30–45 seconds.
- 5
Pour whisked eggs evenly over the vegetables. Sprinkle cheese across the top.
- 6
Cook on the stovetop without stirring until the edges begin to set, 2–3 minutes. You'll see the surface dull slightly.
- 7
Transfer the skillet to the oven. Bake until the center is just set but still slightly jiggly, 5–7 minutes.
- 8
Remove from the oven. Let cool 1 minute, then slide onto a cutting board.
- 9
Garnish with fresh herbs. Slice into 4 wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- mixing bowl
- whisk
- oven
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