This Spinach & Cheese Frittata is great for holidays, special occasions, brunch, lazy Sunday mornings, or when you need a quick and easy dinner idea! This spinach frittata recipe is one of those recipes that requires minimal effort, cooking know-how or ingredients. Sure, you need to do a little sautéing, but other than that, this is a dump-and-go sort of recipe. Frittatas are adaptable, family-friendly and can be served any time, any place!
Let’s set aside the spinach for a second and talk about what is a frittata. A frittata is an egg dish like a thick omelet or a crustless quiche, but it starts in a skillet and is finished off in the oven.
The vegetables in this dish are simple. To add more color and flavor, mix in sun-dried tomatoes, red peppers, caramelized onions or chives. I love this frittata with Gruyere cheese, but you can also use Swiss cheese, parmesan, asiago or Monterey Jack cheeses — or go with America’s two favorite cheeses, mozzarella and cheddar!
A tablespoon or two of plain Greek yogurt mixed in with the eggs will add a little tangy creaminess to the mixture — and add protein too! A dollop of Greek yogurt also tastes great served on top. Six ounces of Greek yogurt typically contains 14–17 grams of protein, compared to regular yogurt which offers between 7–8 grams of protein.
Spinach and Cheese Frittata
- 15 minutes
- 12 minutes
- 8 servings
4 strips bacon
1/4 cup diced onion
2 cloves minced garlic
8 oz sliced mushrooms
1/4 teaspoon salt
1 teaspoon dried rosemary
3 1/2 cups fresh baby spinach
1/2 cup half and half or milk (regular or lactose-free)
1/2 teaspoon salt
3/4 cup grated Gruyere cheese
- Preheat oven to 400°F.
- Heat a large, deep, oven-safe skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside.
- Wipe out all but 1 tablespoon of bacon grease.
- Add onions to the hot skillet and cook for 3 minutes or until they begin to soften.
- Add garlic and cook an additional minute.
- Stir in mushrooms. Cook until mushrooms begin to soften.
- Season vegetables with salt and rosemary.
- Add spinach.
- In a large bowl, whisk together the eggs, milk, salt and 1/3 of the cheese.
- Add 1/3 cup of cheese to the vegetables along with 3 strips of the bacon, chopped.
- Pour eggs mixture over the vegetables. Top with bacon.
- Bake frittata for 10 minutes or until edges are golden brown and the center has set.
- Top frittata with remaining cheese. Broil with for 1 minute or until bubbly.
- Serve with extra cheese if desired.