Spinach Frittata Recipe

I love finding easy, satisfying meals that make everyone happy. This easy spinach frittata recipe, with its golden crust and creamy interior, is about to become your family’s favorite quick meal solution, perfect for those busy school nights when dinner needs to be on the table fast. It transforms everyday ingredients into a culinary delight. You’ll master a versatile dish that fits right into your busy life, nourishing everyone with wholesome flavors. Let’s whip up a hearty, flavorful spinach frittata that’s a real crowd-pleaser!

Ingredients

Here are the core ingredients you’ll need to prepare this hearty spinach frittata, plus details for the delicious roasted red pepper drizzle.

• 8 large eggs: The high-protein foundation for your fluffy frittata.
• 60 mL (1/4 cup) full-fat milk: Adds richness and ensures a tender texture (or use unsweetened almond milk for a dairy-free option).
• 5 mL (1 teaspoon) fine sea salt: Essential for balancing and enhancing all flavors.
• 2.5 mL (1/2 teaspoon) freshly ground black pepper: Provides a gentle, aromatic warmth.
• 1 mL (1/4 teaspoon) ground nutmeg: A classic, subtle spice that beautifully complements savory egg dishes.
• 30 mL (2 tablespoons) olive oil, divided: Used for sautéing vegetables and for the flavorful drizzle.
• 1 small onion, finely diced: Creates an aromatic depth and natural sweetness.
• 2 cloves garlic, minced: Boosts the savory profile of the dish.
• 300 g (10 oz) fresh baby spinach: For vibrant color and a significant boost of vitamins; select crisp, fresh leaves.
• 100 g (3.5 oz) feta cheese, crumbled, divided: Adds a delightful tangy and salty punch (consider goat cheese for a creamier texture).

Roasted Red Pepper and Smoked Paprika Drizzle

• 200 g (7 oz) jarred roasted red peppers, drained: Forms the sweet, smoky, and vibrant base of the drizzle.
• 15 mL (1 tablespoon) olive oil: Helps create a silky-smooth consistency for the sauce.
• 5 mL (1 teaspoon) smoked paprika: Infuses a warm, earthy, and smoky aroma.
• 15 mL (1 tablespoon) fresh lemon juice: Brightens the drizzle and perfectly balances the richer flavors.

Garnish (Optional but Recommended)

• 15 mL (1 tablespoon) fresh dill, finely chopped: Adds light, herbaceous notes.
• 15 g (1 tablespoon) pine nuts, toasted: Provides a lovely crunch and nutty flavor contrast.

Step-by-Step Preparation Instructions

1. Preheat Oven & Prep Pan: Preheat your oven to 190°C (375°F). Prepare a 25 cm (10-inch) oven-safe non-stick skillet by adding 15 mL (1 tablespoon) of olive oil, ready for medium heat.
2. Sauté Aromatics: Heat the olive oil in the skillet over medium heat until shimmering. Add the finely diced onion and sauté until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Wilt Spinach: Add the fresh baby spinach to the skillet, stirring until it wilts completely, about 3-4 minutes. Press out any excess liquid using the back of a spoon to ensure a firm spinach frittata.
4. Whisk Eggs & Combine: In a large bowl, whisk together eggs, milk, salt, pepper, and ground nutmeg until well combined and slightly frothy. Stir in the cooked spinach mixture and 75 g (2.5 oz) of the crumbled feta cheese.
5. Cook on Stovetop: Wipe the skillet clean if needed, then add the remaining 15 mL (1 tablespoon) of olive oil and heat over medium-low heat. Pour the egg and spinach mixture into the hot skillet, spreading it evenly. Cook on the stovetop for 5-7 minutes, until the edges are set and the bottom is lightly golden. If your frittata appears to be sticking, gently loosen the edges with a spatula before baking.
6. Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A light touch should feel firm.
7. Prepare Drizzle & Serve: While the frittata bakes, blend roasted red peppers, 15 mL (1 tbsp) olive oil, smoked paprika, and lemon juice until smooth for the vibrant drizzle. Let the spinach frittata rest for 5 minutes after baking, then cut into wedges. I find cutting it into triangles makes a simple family meal feel special, especially for the kids. Drizzle generously with the sauce and garnish with remaining feta, fresh dill, and toasted pine nuts for a beautiful presentation.

Common Frittata Fixes

Even experienced cooks face minor challenges. Here are quick fixes for your spinach frittata:

• Watery Frittata: Press all excess liquid from cooked spinach for a firm, flavorful dish.
• Overcooked Frittata: Aim for a set, golden top and tender center; remove from oven when puffed and firm.
• Sticking to Pan: Use a well-greased, high-quality 25 cm (10-inch) oven-safe non-stick skillet.

Best Times to Enjoy and Storage Tips

• Family dinners: A quick, healthy weeknight meal.
• Weekends: Excellent for brunch or breakfast.
• School lunches: My kids love slices of this spinach frittata packed cold or reheated.

Complete Your Meal

• Green salad with light vinaigrette.
• Crusty whole-grain bread or toast.
• Fresh fruit for a balanced meal.

Store cooled frittata in the fridge for 3-4 days, or freeze slices for 1 month. Reheat in microwave (1-2 mins) or oven (350°F/175°C).

Health, Nutrition & Lifestyle Benefits of Spinach Frittata

This easy spinach frittata recipe is packed with benefits for a healthy lifestyle.

• High protein: Eggs promote satiety and muscle health.
• Nutrient-rich: Spinach provides vitamins K, A, C, iron, and folate.
• Low-carb friendly: Naturally low-carb, fitting many healthy eating plans.
• Sustained energy: Balanced nutrition for lasting energy.
• Easy meal prep: Ideal for quick meal prep recipes.

How This Recipe Matches Everyday Goals

• Budget-friendly: Uses common, affordable ingredients.
• Time-saving: Ready in under 40 minutes for quick meals.
• Wellness-focused: Supports healthy eating goals.
• Convenience: One-pan cooking simplifies cleanup.
• Versatility: Easily adaptable to various tastes.

Pro Tips and Adjustments with Spinach Frittata

• Don’t over-whisk: Mix eggs just until combined to prevent rubbery texture.
• Cook veggies fully: Ensure spinach is tender before adding eggs.
• Avoid over-baking: Remove when set but still slightly moist.
• Seasoning: Add a pinch of nutmeg or red pepper flakes. Fresh herbs brighten flavors.
• Kid-friendly: Reduce garlic; cut into fun shapes.

FAQs

Is spinach frittata good for weight loss?

Yes, this spinach frittata recipe is excellent for weight management! It’s high in protein, aiding satiety, and low in calories, especially with a light salad. It supports healthy eating goals effectively.

Where can I find quality ingredients for this dish?

You can source quality eggs and fresh spinach at your local farmers market or grocery store. I always look for organic or pasture-raised eggs for superior flavor and nutrition, and vibrant, crisp spinach.

Can I use this recipe in meal prep plans?

Absolutely! This spinach frittata is perfect for meal prep. Slice into individual portions for quick breakfasts or lunches throughout the week. Store refrigerated for 3-4 days, or freeze for longer, reheating in oven or microwave.

How to prevent a watery frittata?

The key to avoiding a watery frittata is properly draining your cooked spinach. After wilting, press out as much excess liquid as possible before adding the egg mixture. This ensures a firm, flavorful result.

What kind of pan is best for making spinach frittata?

An oven-safe, non-stick skillet or a well-seasoned cast-iron pan (9-10 inches) works best for this spinach frittata recipe. It allows for easy transfer from stovetop to oven and smooth release.

Is this spinach frittata recipe dairy-free friendly?

You can easily make this spinach frittata recipe dairy-free! Swap regular milk with an unsweetened dairy-free alternative (1/4 cup) and choose your favorite dairy-free shredded cheese (1 cup). The result is still delicious.

Conclusion

Ready to elevate your family meals with minimal effort, this easy spinach frittata recipe is your ticket to a delicious, nutritious, and versatile dish that truly satisfies. Save it to your Pinterest board for future family dinner and meal prep inspiration!

spinach frittata recipe

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• Author: Liana Brooks
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This easy spinach frittata is a quick and satisfying meal, perfect for busy weeknights, transforming everyday ingredients into a culinary delight with a golden crust and creamy interior.

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Ingredients

Scale 1x2x3x

• 8 large eggs
• 0.25 cup full-fat milk, 60 mL (or unsweetened almond milk for a dairy-free option)
• 1 teaspoon fine sea salt, 5 mL
• 0.5 teaspoon freshly ground black pepper, 2.5 mL
• 0.25 teaspoon ground nutmeg, 1 mL
• 2 tablespoons olive oil, 30 mL, divided
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 300 g (10 oz) fresh baby spinach
• 100 g (3.5 oz) feta cheese, crumbled, divided (consider goat cheese for a creamier texture)
• 200 g (7 oz) jarred roasted red peppers, drained
• 1 tablespoon olive oil, 15 mL (for drizzle)
• 1 teaspoon smoked paprika, 5 mL
• 1 tablespoon fresh lemon juice, 15 mL
• 1 tablespoon fresh dill, 15 mL, finely chopped (optional garnish)
• 1 tablespoon pine nuts, 15 g, toasted (optional garnish)

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Instructions

1. Preheat Oven & Prepare Pan: Preheat oven to 375F (190C). Prepare a 10-inch oven-safe non-stick skillet by adding 1 tablespoon of olive oil, ready for medium heat.
2. Saute Aromatics: Heat the olive oil in the skillet over medium heat until shimmering. Add the finely diced onion and saute until softened and translucent (about 3-5 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Wilt Spinach: Add the fresh baby spinach to the skillet, stirring until it wilts completely (about 3-4 minutes). Press out any excess liquid using the back of a spoon.
4. Whisk Eggs & Combine: In a large bowl, whisk together eggs, milk, salt, pepper, and ground nutmeg until well combined and slightly frothy. Stir in the cooked spinach mixture and 75 g (2.5 oz) of the crumbled feta cheese.
5. Cook on Stovetop: Wipe the skillet clean if needed, then add the remaining 1 tablespoon of olive oil and heat over medium-low heat. Pour the egg and spinach mixture into the hot skillet, spreading it evenly. Cook on the stovetop for 5-7 minutes, until the edges are set and the bottom is lightly golden.
6. Bake to Perfection: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed, golden brown, and set in the center. A light touch should feel firm.
7. Prepare Drizzle & Serve: While the frittata bakes, blend roasted red peppers, 1 tablespoon olive oil, smoked paprika, and lemon juice until smooth for the vibrant drizzle. Let the spinach frittata rest for 5 minutes after baking, then cut into wedges. Drizzle generously with the sauce and garnish with remaining feta, fresh dill, and toasted pine nuts for a beautiful presentation.

Notes

To avoid a watery frittata, ensure all excess liquid is pressed from the cooked spinach. For optimal texture, aim for a set, golden top and tender center; remove from oven when puffed and firm. Use a well-greased, high-quality 10-inch oven-safe non-stick skillet to prevent sticking.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking, Stovetop
• Cuisine: General

Nutrition

• Serving Size: 1 wedge (approx. 1/6 of frittata)
• Calories: 300 calories
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 250 mg

Keywords: easy meal, spinach frittata, quick dinner, family recipe, baked eggs, roasted red pepper, feta, healthy, savory