Stuffed with baby spinach and two kinds of cheese, this spinach frittata makes a lovely brunch, lunch, or light dinner.
Servings: 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup thinly sliced shallots (from 2 to 3 shallots)
- 5 oz baby spinach (about 5 packed cups)
- ½ teaspoon salt
- 8 large eggs
- ⅓ cup heavy cream
- ¼ teaspoon freshly ground black pepper
- ¾ cup shredded Cheddar cheese
- ½ cup Parmigiano Reggiano
- ¼ cup fresh chopped basil
Instructions
- Preheat the oven to 325°F, and set an oven rack in the middle position.
- 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.
- 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. 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 (it’s easy to forget and burn your hand, and the handle stays hot for a long time). 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 complete meal.
- Pair with crusty bread or toast for added texture.
- Enjoy with a glass of chilled white wine or fresh juice.
Cooking Tips
- Ensure the shallots are softened but not browned for a milder flavor.
- Fresh basil adds a burst of flavor; do not skip this ingredient.
- Use a well-seasoned cast iron skillet for the best results.
Nutritional Benefits
- High in Protein: Eggs provide a great source of protein.
- Rich in Vitamins: Spinach adds a healthy dose of vitamins A and C.
- Calcium-Rich: Cheese contributes to daily calcium intake.
Dietary Information
- Vegetarian: Suitable for a vegetarian diet.
- Gluten-Free: Naturally gluten-free.
- Low Carb: Contains only 8 grams of carbohydrates per serving.
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
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it 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: Simple steps make this recipe easy to prepare.
- Flavorful: The combination of cheeses and fresh spinach is irresistible.
- Versatile: Perfect for any meal of the day.
Conclusion This stuffed spinach frittata is a delightful and nutritious dish that is perfect for any meal. With its rich combination of baby spinach, cheddar, and Parmigiano Reggiano, it’s a flavorful and satisfying option that you’ll want to make again and again. Enjoy this easy-to-make frittata with family and friends!
Frequently Asked Questions (FAQs)
- Can I use frozen spinach instead of fresh?
- Yes, but make sure to thaw and drain it well to avoid excess moisture.
- Can I substitute the heavy cream with milk?
- Yes, you can use milk or half-and-half for a lighter version.
- Can I add other vegetables?
- Absolutely! Mushrooms, bell peppers, and tomatoes work well.
- Is there a dairy-free option?
- Use dairy-free cheese and coconut milk instead of heavy cream.
- Can I make this ahead of time?
- Yes, the frittata can be made ahead and reheated before serving.
- What can I use instead of shallots?
- You can substitute with onions or leeks.
- How do I know when the frittata is done?
- It should be set in the center and slightly golden on top.
- Can I use a different type of cheese?
- Yes, you can use your favorite cheese or whatever you have on hand.
- Can I cook this on the stovetop only?
- It’s best finished in the oven, but you can cover and cook on low on the stovetop.
- What can I serve with this frittata?
- Serve with a salad, roasted vegetables, or a light soup.