Best Spinach Frittata Ever

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I’ve made countless frittatas over the years, but nothing hits quite like this Spinach Frittata. It’s the kind of meal that feels like it took way more effort than it did, which is my favorite kind of kitchen magic. With just a handful of ingredients—most of which I already had in the fridge—I whipped up something so satisfying, it disappeared in minutes. The creamy eggs, tender spinach, and the irresistible golden edges create a dreamy bite every time.

What I love most about this recipe is its versatility. I’ve served it for brunch, packed it up for lunch, and even made it part of a cozy, lazy dinner spread. It’s light but filling, rich but clean, and bursting with flavor thanks to a few simple tricks I’ll share below. If you’re looking for something wholesome, beautiful, and incredibly easy to pull off, you’re in for a treat.

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Why You’ll Love This Spinach Frittata

• Quick and easy: Comes together in under 30 minutes.
• Nutritious: Packed with protein, fiber, and iron-rich spinach.
• Versatile: Enjoy it warm, cold, or at room temp—perfect for meal prep.
• Deliciously satisfying: Creamy eggs, melted cheese, and spinach in every bite.
• Customizable: Add-ins like cherry tomatoes, onions, or mushrooms work beautifully.

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What Kind of Spinach Should I Use?

You can go fresh or frozen here, depending on what you have on hand. I usually reach for fresh baby spinach because it wilts quickly and blends seamlessly into the eggs without any bitterness. That said, frozen spinach works just as well—just be sure to thaw and squeeze out all the excess water first to avoid a soggy frittata. If you’re using mature spinach, give it a rough chop after wilting to keep the texture pleasant.

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Options for Substitutions

This Spinach Frittata is incredibly forgiving and open to your creativity:

• Cheese: I love shredded mozzarella or feta, but goat cheese or sharp cheddar adds a nice tang.
• Milk/Cream: Whole milk is my go-to for a creamy texture, but plant-based options like oat or almond milk also work.
• Add-ins: Try diced bell peppers, caramelized onions, cherry tomatoes, or sautéed mushrooms.
• Protein: Add diced ham, bacon, or smoked salmon for an extra boost.
• Herbs: Fresh basil, parsley, or chives bring a fresh pop of flavor.

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Ingredients for This Spinach Frittata

• Eggs
  The base of the frittata—rich, fluffy, and the perfect vessel for all the other ingredients.
• Fresh Spinach
  This gives the frittata its vibrant color and packs in fiber, iron, and a delicate earthy flavor.
• Cheese
  Melty mozzarella or tangy feta gives every bite a creamy, savory kick. It also helps the top brown beautifully.
• Milk
  A splash of milk keeps the eggs tender and light. You can also use cream for a richer version.
• Salt and Pepper
  Essential for balancing the flavors. Don’t skip them!
• Olive Oil or Butter
  Used to grease the pan and give the frittata a golden, flavorful edge.
• Optional Add-ins
  Cherry tomatoes, sautéed onions, or herbs elevate the frittata with bursts of extra flavor and texture.

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Step 1: Prep Your Oven and Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or baking dish with olive oil or butter. This prevents sticking and helps create those irresistible crispy edges.

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Step 2: Wilt the Spinach

In a skillet over medium heat, sauté the fresh spinach in a touch of olive oil until just wilted. If you’re using frozen spinach, make sure it’s completely thawed and squeeze out as much moisture as possible before adding.

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Step 3: Whisk the Eggs and Milk

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined. This mix is the heart of the frittata and should be smooth and slightly frothy.

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Step 4: Combine Ingredients

Stir the cooked spinach into the egg mixture, then fold in your cheese and any optional add-ins like chopped tomatoes or sautéed onions.

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Step 5: Pour and Bake

Pour the mixture into your prepared skillet or baking dish. Use a spatula to evenly distribute the fillings. Bake for 22–25 minutes, or until the center is set and the top is lightly golden.

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Step 6: Cool Slightly and Serve

Let the frittata cool for about 5 minutes before slicing. This allows it to firm up and makes cutting much cleaner.

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Watch Out for These Mistakes While Cooking

• Using too much moisture: Whether it’s from un-drained frozen spinach or watery add-ins like tomatoes, too much liquid can leave the frittata soggy. Always drain well before mixing.
• Overbaking: The frittata should be just set in the center. Overbaking will make it rubbery and dry.
• Skipping the seasoning: Eggs and spinach need salt to bring out their flavor. Don’t be shy with a pinch of salt and a crack of pepper.
• Not greasing the pan: Even nonstick pans benefit from a light coating of oil or butter for that perfect golden crust and easy release.
• Using cold ingredients: Let your eggs and milk sit at room temperature for a few minutes so they whisk together smoothly.

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What to Serve With Spinach Frittata?

Fresh Green Salad

A simple arugula or mixed greens salad with lemon vinaigrette balances the richness of the frittata.

Roasted Potatoes

Crispy potatoes seasoned with garlic and rosemary make a cozy and filling side.

Avocado Slices

Creamy avocado with a sprinkle of sea salt and chili flakes is a fresh and healthy pairing.

Crusty Bread or Toast

A warm slice of sourdough or multigrain toast is perfect for soaking up any extra eggy goodness.

Fruit Salad

A mix of seasonal fruits adds brightness and a touch of natural sweetness to your plate.

Yogurt Parfait

Greek yogurt with granola and berries makes a lovely addition for brunch-style serving.

Smoked Salmon

For a more indulgent pairing, slices of smoked salmon bring a savory, elegant flair.

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Storage Instructions

Once cooled, store any leftover Spinach Frittata in an airtight container in the refrigerator. It will keep well for up to 4 days. You can enjoy it cold or reheat individual slices in the microwave for about 30–45 seconds, or in a low oven at 300°F (150°C) until warmed through. If you want to freeze it, wrap slices tightly in plastic wrap and then foil—just thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per slice (based on 6 servings):

• Calories: 180
• Protein: 12g
• Fat: 13g
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 1g
• Cholesterol: 190mg
• Sodium: 250mg

Note: Nutritional values may vary based on specific ingredients and portion sizes used.

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Frequently Asked Questions

Can I make this spinach frittata ahead of time?

Yes! You can bake it a day in advance and reheat in the oven or microwave. It’s great for meal prep or brunch planning.

Can I use egg whites instead of whole eggs?

Absolutely. Substitute about 2 egg whites for every whole egg. The texture will be lighter but still delicious.

How do I know when the frittata is done?

It should be set in the center with no jiggling, and a knife inserted should come out clean. The top may be lightly golden.

What’s the best pan to use for baking?

An oven-safe skillet like cast iron is ideal for even cooking and a crisp edge, but a baking dish works fine too.

Can I double the recipe?

Yes, just use a larger dish and increase the baking time slightly. Keep an eye on the center to ensure it cooks through.

Can I make it dairy-free?

Yes, use plant-based milk and skip the cheese or use a dairy-free alternative.

Is it gluten-free?

It naturally is! Just be mindful of any add-ins like processed meats that might contain gluten.

Can I add meat?

Definitely—cooked bacon, sausage, or diced ham all work great mixed into the egg base.

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Conclusion

This Spinach Frittata is the kind of dish that feels like comfort and convenience rolled into one. It’s effortlessly elegant, endlessly adaptable, and always a crowd-pleaser—whether you’re serving it hot out of the oven or sneaking a chilled slice from the fridge the next day. It’s a recipe I come back to again and again, not just for its simplicity, but for how reliably good it is every single time.

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