🛒Ingredients
- 8 large eggs
- 1 cup (240 ml) heavy cream or whole milk
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes, optional
- 1 tbsp fresh parsley or dill, chopped
Instructions
- Preheat oven: Heat oven to 375°F (190°C). Grease a 9-inch round baking dish or cake pan.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes. Add garlic and spinach and cook until the spinach wilts and most of the moisture evaporates.
- Whisk eggs: In a large bowl, whisk eggs, cream/milk, salt, pepper, oregano, and thyme until well combined.
- Add cheese: Stir in mozzarella, cheddar, and Parmesan.
- Combine: Fold the cooked spinach and onion mixture into the egg mixture.
- Fill pan: Pour everything into the prepared baking dish and spread evenly.
- Bake: Bake for 30–35 minutes, until the center is set and the top is golden brown.
- Brown the top: For a deeper golden crust, broil for 1–2 minutes, watching carefully.
- Rest: Let it cool for 8–10 minutes before slicing. Garnish with fresh parsley or dill.
For the Golden, Cheesy Top
Sprinkle an extra 2–3 tablespoons of mozzarella and Parmesan over the top before baking. This gives the beautiful browned, bubbly finish seen in the picture.
Nut Information
Contains: No nuts in the basic recipe.
- No peanuts, almonds, walnuts, pecans, or other tree nuts are required.
- For a nut-free preparation, use plain dairy products and cheese without nut-containing flavorings.
- If cooking for someone with a severe nut allergy, check packaged cheese, cream, seasonings, and other ingredients for peanut/tree-nut cross-contact warnings.
Quick Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I use only mozzarella?
Yes. Use about 1½ cups mozzarella for a milder, stretchy cheese flavor.
Q: Can I add chicken?
Yes. Add about 1 cup cooked, diced chicken for a higher-protein version.
Q: Why is my frittata watery?
Usually because the spinach wasn’t drained well or it was underbaked. Cook spinach until its excess moisture is gone.
Q: Can I make it ahead?
Yes. Refrigerate covered for up to 3–4 days and reheat gently.
Q: Can I freeze it?
Yes. Cool completely, slice, wrap individual portions, and freeze for up to about 2 months.
Q: Is it vegetarian?
Yes, when made with vegetarian-friendly cheeses.