Spinach & Shallot Frittata - Greenku Recipes

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This Spinach & Shallot Frittata is a bright, protein-packed dish that blends sweet caramelized shallots with tender baby spinach in a fluffy baked egg custard. With minimal ingredients and easy steps—sauté, pour, bake—you’ll enjoy restaurant-quality flavor at home. Perfect for breakfast, brunch, or a light dinner, it’s equally delicious served hot or at room temperature. Customize it with your favorite cheese or fresh herbs, and you have an endlessly adaptable centerpiece for any meal.

Cooking Time

Preparation: 10 minutes

Stovetop: 8 minutes
Baking: 10–12 minutes
Total Time: 30–32 minutes

Ingredients

2 Tbsp extra-virgin olive oil (30 ml)
¾ cup thinly sliced shallots (≈100 g)
5 oz baby spinach (≈140 g; about 5 packed cups)

½ tsp fine salt (2.5 g), plus extra to taste
8 large eggs
⅓ cup heavy cream (80 ml)

Optional garnish: chopped fresh parsley, basil, or grated Parmesan

Step-by-Step Cooking Directions

Sauté the Shallots:
Heat the olive oil in a large ovenproof skillet over medium heat. Add shallots and cook 5 minutes, stirring occasionally, until soft and translucent.
Wilt the Spinach:
Add spinach and ½ tsp salt. Sauté 2–3 minutes, stirring, until leaves collapse and release moisture. Remove skillet from heat and let cool 2 minutes.

Whisk Eggs & Cream:
In a bowl, whisk eggs and heavy cream until smooth and pale. Season lightly with salt and pepper.
Combine & Cook Gently:
Pour egg mixture over shallots and spinach. Stir gently to distribute evenly. Return skillet to stove over low–medium heat. Cook 5–7 minutes, lifting edges with a spatula so uncooked egg flows underneath, until edges begin to set.
Bake to Finish:
Preheat oven to 375 °F (190 °C). Transfer skillet to oven and bake 10–12 minutes until the frittata is puffed, golden, and just set in the center.

Serve:
Let cool 2–3 minutes. Slice into wedges, garnish with herbs or cheese, and serve warm or at room temperature.

Nutritional Information

(Per serving; serves 6)

Calories: 180 kcal
Protein: 12 g
Carbohydrates: 3 g

Dietary Fiber: 1 g
Fat: 13 g
Saturated Fat: 5 g

Cholesterol: 215 mg
Sodium: 280 mg

The Origins and Popularity of the Recipe

Frittatas hail from Italy, where they evolved as a flexible way to use leftover vegetables, cheeses, and cured meats. Unlike American omelets, frittatas are finished in the oven, creating a uniform, sliceable custard. Vegetable frittatas—like this shallot-spinach version—have surged in global popularity as health-conscious cooks embrace high-protein, vegetable-forward breakfasts and brunches.

Reasons Why You’ll Love the Recipe

One-Pan Simplicity: Minimal cleanup with stovetop sauté and oven bake in the same skillet.
Make-Ahead Friendly: Prepare the vegetable base in advance; assemble and bake when ready.

Versatility: Serve for breakfast, lunch, dinner, or as party finger food when cut into small wedges.
Customizable: Swap in kale, arugula, mushrooms, or cheeses to suit your taste.

Health Benefits

Eggs supply high-quality protein, choline, and B vitamins. Spinach contributes iron, vitamin K, and antioxidants, while shallots add flavonoids and prebiotic fiber. Using olive oil provides heart-healthy monounsaturated fats. Moderate cream enriches texture without overwhelming; you can reduce cream for a lighter version.

Serving Suggestions

With Greens: Pair with a crisp arugula salad dressed in lemon vinaigrette.
With Bread: Offer toasted baguette slices or crostini.

With Protein: Complement with smoked salmon, prosciutto, or grilled chicken.
As a Sandwich: Slice and tuck into ciabatta with avocado and tomato.

Common Mistakes to Avoid

Overcooking Shallots: Undercone shallots will burn; watch for translucent edges.

Skipping Edge Lifting: Gently lift edges to let uncooked egg flow beneath for even set.
Cold Eggs or Cream: Room-temperature ingredients incorporate more smoothly.
Opening Oven Early: Don’t open in the first 10 minutes of bake or the frittata may deflate.

Using a Cold Pan: Preheat skillet with oil before adding shallots for even cooking.

Pairing Recommendations

Wines: A dry Italian Pinot Grigio or Sauvignon Blanc complements the egg’s richness.
Beers: A Belgian witbier or light pilsner refreshes the palate.

Non-Alcoholic: Sparkling water with fresh cucumber or citrus slices.

Cooking Tips

Uniform Vegetables: Slice shallots and spinach leaves evenly for consistent cooking.
Non-Stick or Well-Seasoned Skillet: Prevents sticking and makes slicing easier.

Lid Option: Cover skillet briefly during edge-setting phase to assist even cook.
Cheese Variation: Stir in goat cheese or feta for tangy pockets.
Heat Control: Cook stovetop step on low-medium to avoid browning prematurely.

Similar Recipes to Try

Spanish Tortilla (Potato & Onion Omelet)
Greek Spinach & Feta Pie (Spanakopita)
Italian Vegetable Frittata with Zucchini & Parmesan

French Quiche Lorraine
Middle Eastern Egg & Labneh Casserole

Variations to Try

Mushroom & Thyme: Add sautéed mushrooms and fresh thyme.

Tomato & Basil: Layer sliced tomatoes and basil leaves on top before baking.
Chorizo & Pepper: Stir in diced chorizo and bell peppers for a spicy kick.
Cheesy Kale: Replace spinach with kale and fold in cheddar.

Herbed Cottage Cheese: Dollop cottage cheese mixed with chives into the batter.

Ingredient Spotlight

Shallots: Milder and sweeter than onions, shallots caramelize quickly and bring a delicate allium flavor that elevates egg dishes without overpowering.

Conclusion

This Spinach & Shallot Frittata showcases how simple ingredients transform into a flavorful, elegant dish. Its adaptable nature means you can enjoy it any time of day with minimal fuss. Once you master this method—sauté, combine, bake—you’ll find infinite ways to customize your own perfect frittata.

Frequently Asked Questions

Can I use frozen spinach?
Yes—thaw, drain thoroughly, and squeeze out excess moisture before adding.

How do I know it’s cooked through?
The center should be set and no longer jiggle when you shake the skillet lightly.
Can I halve the recipe?
Yes—use a smaller skillet and adjust bake time to 8–10 minutes.
Why did my frittata stick?
Ensure the pan is well-oiled and properly preheated before cooking.

Can I make it dairy-free?
Substitute cream with a nondairy alternative (e.g., coconut milk) or omit entirely.
How do I reheat leftovers?
Warm in a 160 °C oven for 5–7 minutes or microwave individual slices briefly.
Can I add cheese?
Absolutely—sprinkle grated cheese over the top before baking.

Why is my frittata rubbery?
Overcooking causes eggs to toughen; remove when just set.
Is it okay to skip the oven step?
You can finish on stovetop under a lid, but the oven ensures even, puffed finish.
What herbs work well?
Chives, parsley, dill, or tarragon all complement the spin