Frittatas are my go-to brunch entertaining dish, and this simple spinach frittata recipe is one of my favorites. Scale the ingredients up or down depending on the size of your skillet and the number of people you're serving.
Author: Jeanine Donofrio
Recipe type: Brunch, main dish
Serves: 2, scale up accordingly
4 large eggs
¼ cup milk (any kind, I used unsweetened almond milk)
1 garlic clove, minced
Extra-virgin olive oil
2-4 cups fresh spinach
¼ cup or so scallions, chopped (reserve some for garnish)
Pinch of paprika or other spices you like (optional)
Chopped sun dried tomatoes (optional)
Pinch of red pepper flakes (optional)
Grated parmesan or pecorino cheese (also optional)
Sea salt and fresh black pepper (definitely not optional 🙂)
Preheat the oven to 450 degrees.
Crack the eggs into a medium bowl and whisk them together with the milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
In a medium skillet, sauté the spinach and scallions in a bit of olive oil until the spinach is mostly wilted. Add a pinch of salt.*
Place the cooked spinach into the egg bowl with the sun dried tomatoes, if using, and gently mix.
Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown. My skillet was a 5″ mini skillet, so I cooked mine for about 20 minutes. If you have a larger skillet and a bigger batch of eggs, you will need to cook it longer. Just watch it and poke at it a bit until your eggs are firm-ish and cooked.
Remove from the oven and let cool. Slice and serve.
*Note: If I weren’t using a mini skillet too small for my stove burner, I would have just added my eggs to the spinach pan after I was done sautéing the spinach, and then moved the whole thing to the oven. I would have dirtied one less pan that way, so I suggest that method if you’re cooking for more than 2 people.
Recipe by Love and Lemons at https://www.loveandlemons.com/spinach-frittata/