Spinach Frittata with Parmesan

Name: Spinach Frittata with Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 8 large eggs; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon red pepper flakes; ½ cup parmesan; ½ onion; 5 ounces baby spinach leaves

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr 5 mins
Servings
8 slices
Calories
110 kcal
Course
Breakfast
Cuisine
Italian

Spinach Frittata with Parmesan

Winston Campbell

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This flavorful spinach frittata is made with parmesan and onions and seasoned with thyme. It's easy to make and ready in about an hour.

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Ingredients

Servings

8 large eggs
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
½ cup parmesan grated
½ onion medium, diced; 3 ounces
5 ounces baby spinach leaves fresh, finely chopped

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Instructions

Preheat the oven to 400°F. Place an ungreased ceramic or glass 9-inch pie plate in the preheating oven, allowing it to preheat with the oven.
In a large bowl, whisk the eggs with kosher salt, black pepper, garlic powder, dried thyme, and red pepper flakes.
Stir in the parmesan and chopped onion, then stir in the spinach in batches.
Using oven mitts, remove the hot pie plate from the oven and place it on a trivet. Lightly grease the pan.
Pour the egg and spinach mixture into the hot pie plate. Use a rubber spatula to smooth out the top. It will seem like a lot of spinach relative to the eggs, but remember that spinach wilts as it cooks.
Return the pan to the oven. Bake the frittata until it's puffed, and a toothpick inserted in its center comes out clean, 25-30 minutes.
Cool the frittata for 15 minutes in the pan before slicing it into eight triangles and serving.

Notes

You can substitute sliced green onions for the onion. I like the color green onions add.
If you don't mind adding meat, try mixing in ¼ cup of bacon crumbles or a cup of chopped cooked chicken breast. I especially like bacon. It greatly enhances the flavor of the frittata.
You can use crumbled feta cheese instead of parmesan. The flavor profile will be different but just as good.
This recipe uses an entire 5-oz bag of spinach leaves. When you add the spinach, it will seem like there's a lot of it relative to the eggs, but remember that spinach wilts and reduces in volume as it cooks. However, because of its large volume when raw, when you add the spinach leaves to the egg mixture, you will need to do it gradually, in a few batches, stirring after each addition.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power or enjoy them cold. You can also freeze this frittata for up to three months. You can freeze it whole after it's completely cooled down. Wrap it in two layers of plastic wrap, then in a layer of foil. Alternatively, freeze slices in freezer bags.

Nutrition Information

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Serving 1slice Calories 110kcal (6%) Carbohydrates 2g (1%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 273mg (11%) Fiber 1g (4%) Sugar 1g (2%)