Spinach Frittata
User Reviews
5
Spinach Frittata
Description
The Spinach Frittata recipe combines a mixture of eggs, heavy cream, and subtle spices including garlic powder, onion powder, and nutmeg, providing a delicate flavor foundation. Wilted fresh spinach and juicy halved grape tomatoes add fresh vegetable notes and texture, while shredded Swiss cheese contributes creamy, slightly nutty flavors.
Baked at 350°F in a cast iron skillet, the frittata cooks evenly to a light, fluffy consistency with lightly golden edges. The inclusion of nutmeg adds depth without overpowering the other flavors.
Typically served warm or at room temperature, it makes a flexible dish suitable for various meals. The frittata can be prepared ahead and reheated or enjoyed cold.
Cheese varieties can be swapped based on preference, and vegetables like mushrooms or peppers can be added with pre-cooking to maintain tenderness. Meat options such as cooked bacon, ham, or sausage complement the dish well. The frittata naturally deflates after baking without impacting texture. Leftovers keep well refrigerated for several days.
Ingredients
- 8 egg
- ¼ cup heavy cream
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp nutmeg
- salt to taste
- black pepper to taste
- 1 tbsp butter
- 3 cups spinach lightly packed, fresh
- 1 cup grape tomatoes halved
- ⅔ cup swiss cheese shredded
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder and nutmeg. Season with salt and pepper to taste.
- Add 1 tbsp butter to a skillet over medium heat on the stovetop. Once the butter has melted, add the spinach and stir until mostly wilted.
- Add the spinach, tomatoes and swiss cheese into the egg mixture. Whisk gently to combine.
- Spray a 9 or 10” cast iron skillet with nonstick cooking spray. Pour the egg mixture into the skillet and distribute any spinach or tomatoes so that they are even throughout the frittata.
- Bake in the preheated oven for 25 - 30 minutes, until the edges are set and lightly golden brown.
Notes
- Cheese may be substituted with cheddar, provolone, mozzarella, or preferred types.
- Vegetables needing longer cooking like mushrooms or peppers should be cooked before adding.
- Add cooked meats such as bacon, ham, or sausage to customize the frittata.
- The frittata will puff in the oven but will flatten after cooling, which is normal.
- Leftovers store well up to four days refrigerated and can be eaten cold or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 372mg | 124% |
| Sodium | 210mg | 9% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3352IU | 67% |
| Vitamin C | 11mg | 12% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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