This savory frittata is a delightful combination of tender spinach, sweet shallots, and a blend of Cheddar and Parmigiano Reggiano cheeses. With the fresh flavor of basil, this dish is perfect for breakfast, brunch, or even a light dinner. It’s quick to prepare and easy to customize with your favorite vegetables and cheeses.
Preparation Time
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
Ingredients
- 2 tablespoons extra virgin olive oil (30 ml)
- ¾ cup thinly sliced shallots, from 2 to 3 shallots (about 100 grams)
- 5 oz baby spinach (about 5 packed cups or 140 grams)
- ½ teaspoon salt (2.5 grams)
- 8 large eggs
- ⅓ cup heavy cream (80 ml)
- ¼ teaspoon freshly ground black pepper (1 gram)
- ¾ cup shredded Cheddar cheese (75 grams)
- ½ cup Parmigiano Reggiano (50 grams)
- ¼ cup fresh chopped basil (15 grams)
Directions
- Preheat Oven: Preheat the oven to 325°F (165°C) and set an oven rack in the middle position.
- Cook Shallots and Spinach: Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and ¼ teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon of salt. Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine.
- Bake: Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot.
- Serve: Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
Serving Suggestions
- Serve with a side salad for a light lunch.
- Pair with crusty bread for a heartier meal.
- Add a dollop of sour cream or yogurt on top for extra creaminess.
- Enjoy with a glass of fresh juice or iced tea.
Cooking Tips
- Ensure the shallots are softened but not browned to maintain their sweet flavor.
- Mix in other vegetables like mushrooms or bell peppers for added variety.
- Use a well-seasoned cast iron skillet to prevent sticking.
Nutritional Benefits
- High in protein from eggs and cheese.
- Rich in vitamins A and K from spinach.
- Provides calcium from cheese.
Dietary Information
- Gluten-Free: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Always read labels to verify.
- Vegetarian: Contains no meat products.
Nutritional Facts (Per Serving)
- Calories: 443
- Fat: 35 g
- Saturated Fat: 15 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 25 g
- Sodium: 532 mg
- Cholesterol: 430 mg
Storage
- Freezer-Friendly: The cooked frittata can be frozen for up to 3 months. Remove from the freezer about 24 hours prior to serving and reheat in the microwave or, covered with foil, in a 300°F oven until hot in the center.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal cleanup.
- Versatile and customizable with your favorite vegetables and cheeses.
- Perfect for any meal of the day, from breakfast to dinner.
- Freezer-friendly for meal prep and busy days.
Conclusion
This Spinach and Cheese Frittata is a flavorful, nutrient-dense dish that you’ll love for its simplicity and versatility. Whether you’re serving it for a family brunch or a quick weeknight dinner, it’s sure to be a hit. With its rich blend of cheeses and fresh spinach, this frittata offers a delightful taste and texture that everyone will enjoy.
Frequently Asked Questions
- Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Be sure to thaw and squeeze out excess moisture before adding it to the skillet.
- Can I make this frittata dairy-free? Substitute the heavy cream with a non-dairy alternative like almond milk, and use dairy-free cheeses.
- How do I know when the frittata is done? The frittata is done when it is set in the center and slightly puffed up. It should not be jiggly.
- Can I add meat to this recipe? Yes, cooked bacon, sausage, or ham would be delicious additions.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Can I make this recipe ahead of time? Yes, you can prepare the frittata ahead of time and reheat it in the oven before serving.
- What can I use instead of shallots? You can use a small onion or leeks as a substitute for shallots.
- Can I use a different type of cheese? Absolutely, feel free to use any cheese you prefer, such as Gouda, Swiss, or Feta.
- Is this recipe keto-friendly? Yes, this frittata is low in carbs and can fit into a keto diet.
- How do I prevent the frittata from sticking to the pan? Ensure your skillet is well-seasoned or use a nonstick skillet. Adding a bit of oil or butter can also help prevent sticking.