Can I make my frittata without baking it?

Yes! Cook the aromatics, wilt the spinach, and add the egg mixture to the skillet as directed, then cover the pan and cook over very low heat until the eggs have set. This can take a bit longer than baking in the oven, and it won't cook quite as evenly, but it will still taste good!

Can you freeze leftover frittata?

While you can freeze baked spinach frittata, we don’t recommend it. When you thaw and reheat the dish the eggs can become rubbery and kind of tough. We much prefer eating this simple dish when it's fresh out of the oven or storing it for a few days in the refrigerator before reheating.

Should I stir the frittata after adding my eggs?

Typically, no: We don't recommend stirring the frittata once you add the egg mixture. Once the eggs hit the hot pan, they start to form a crust (this crust packs some added flavor, but it's also important to help the frittata release cleanly from the skillet after it's baked). If you stir the eggs after they hit the hot pan, the crust won't form as well and the frittata can stick to the pan. That said, if you want to see more spinach across the top of your frittata after adding the egg mixture, you can use a fork to gently pull a few pieces up to the surface.

What if I don't have a cast iron skillet?

Use a small Dutch oven or a heavy oven-safe skillet instead.

Easy Spinach Frittata Recipe with White Cheddar Cheese

Name: Spinach Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 eggs; ¾ cup shredded white cheddar cheese (about 3 ounces); 1/3 cup heavy cream; kosher salt and fresh cracked black pepper, to taste; 1 Tablespoon butter; 2 cloves garlic, minced; 1 medium shallot, thinly sliced; 2 packed cups baby spinach (2 ounces)

Description

This creamy spinach frittata is the perfect addition to any brunch menu. It's simple to make and easy to customize: Add extra veggies or protein to make it your own.

Ingredients

Scale

6 eggs
¾ cup shredded white cheddar cheese (about 3 ounces)
1/3 cup heavy cream
kosher salt and fresh cracked black pepper, to taste
1 Tablespoon butter
2 cloves garlic, minced
1 medium shallot, thinly sliced
2 packed cups baby spinach (2 ounces)

Cook Mode Keep screen awake

Instructions

Heat oven to 400° Fahrenheit.
Make the egg mixture. Add eggs, shredded white cheddar, and heavy cream to a medium mixing bowl with a generous pinch of kosher salt and pepper. Whisk to combine, then set aside.
Sauté the veggies. Heat a 9” cast iron skillet over medium heat. Add butter to skillet and let it melt, then add garlic and shallot. Sauté, stirring occasionally, for 3-5 minutes until shallots are softened and lightly browned. Add spinach and cook for 2-3 minutes more, stirring occasionally, until spinach is wilted. Spread veggies over the skillet in a fairly even layer, then turn off the heat.
Assemble. Gently pour the egg mixture into the skillet on top of the spinach. No need to stir - just let the eggs settle around the filling.
Bake. Use an oven mitt to carefully transfer the skillet to the 400° F oven. Bake 15-20 minutes, until eggs have puffed up, are no longer jiggly in the center, and the frittata is lightly browned around the edges. Remove frittata from the oven; let cool 10-15 minutes before slicing and serving. Note: If you use a larger pan, you may need to reduce the bake time.

Notes

Equipment notes. We prefer a 9” cast iron skillet for this recipe. If you don’t have cast iron, use another oven-safe skillet or an enameled Dutch oven. If you don’t have an oven-safe skillet, sauté the aromatics and spinach as directed, then transfer to a greased oven-safe baking dish, add the egg mixture, and bake from there. You may need to adjust the bake time for other skillet sizes (an 8” skillet may need a little extra time; a 12” skillet will cook the eggs more quickly). Our testers recommend adding an extra egg or two if you're using an especially large skillet (10" or wider).

Substitutions and Additions. Use olive oil instead of butter. Add extra veggies (onions, mushrooms, garlic, bell peppers) when you sauté the shallot and garlic. Swap some or all of the white cheddar here for gruyere cheese, goat cheese, feta, or havarti. Use half and half or whole milk instead of the cream if you prefer.

Storing and Reheating Leftovers. Store cooled, leftover frittata slices in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat slices on a sheet pan in a 350° F oven for 5-10 minutes, until warmed through. We don’t recommend freezing leftover frittata as it can make the eggs rubbery and tough.