Cheesy Spinach & Herb Baked Frittata

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty: Easy

Ingredients

• 8 large eggs

• 1 cup fresh spinach, chopped

• 1 cup shredded mozzarella cheese

• ½ cup crumbled feta cheese

• ½ cup milk or heavy cream

• ¼ cup grated Parmesan cheese

• ½ small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• ½ teaspoon dried oregano

• ½ teaspoon dried parsley

• ¼ teaspoon black pepper

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon paprika

• 1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch round baking dish with olive oil or cooking spray.

Step 2: Cook the Vegetables

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds.

Add the fresh spinach and cook until wilted. Remove from heat and allow the mixture to cool slightly.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, crack the eggs and whisk until smooth. Add milk or cream, salt, black pepper, paprika, oregano, and parsley. Whisk everything together until well combined.

Step 4: Add the Cheese

Stir in the mozzarella, feta, and Parmesan cheese. Add the cooked spinach and onion mixture. Gently fold everything together.

Step 5: Assemble the Frittata

Pour the egg mixture into the prepared baking dish. Spread the spinach and cheese evenly throughout the mixture. Sprinkle a little extra mozzarella and Parmesan over the top for a beautiful golden crust.

Step 6: Bake

Place the dish in the preheated oven and bake for 35–40 minutes, or until the center is completely set and the top is golden brown.

Insert a toothpick or knife into the center. It should come out without liquid egg mixture.

Step 7: Rest and Serve

Remove from the oven and let the frittata rest for 5–10 minutes. Garnish with fresh parsley, slice into wedges, and serve warm.

Nutrition Information

Nutrition is estimated based on 6 servings and may vary depending on the cheese and milk brands used.

Helpful Tips for the Perfect Frittata

• Avoid watery spinach: Cook spinach thoroughly before adding it to the eggs.

• Use room-temperature eggs: They help create a more evenly cooked texture.

• Choose good cheese: Mozzarella gives a stretchy texture, while feta adds a delicious tangy flavor.

• Don’t overbake: Remove the frittata once the center is just set to keep it soft and fluffy.

• Extra golden top: Add a little Parmesan cheese before baking.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Freezer: Freeze individual slices for up to 2 months.

• Reheating: Warm in the oven at 325°F (165°C) or microwave until heated through.

Frequently Asked Questions (Q&A)

Q1: Can I make this spinach frittata ahead of time?

Yes! You can prepare it a day ahead and refrigerate it. Reheat individual slices before serving.

Q2: Can I use frozen spinach instead of fresh?

Absolutely! Thaw frozen spinach completely and squeeze out excess water before adding it to the mixture.

Q3: What cheese works best for this recipe?

Mozzarella, feta, Parmesan, cheddar, and Gruyère all work beautifully.

Q4: How do I know when the frittata is fully cooked?

The center should be firm and no longer liquid. A knife inserted into the middle should come out without wet egg mixture.

Q5: Can I make this recipe without milk?

Yes! You can replace the milk with water or simply leave it out. The texture will be slightly different.

Q6: Is this recipe suitable for a low-carb diet?

Yes! This crustless spinach and cheese frittata is naturally low in carbohydrates and provides plenty of protein and healthy fats.

Q7: What can I serve with this frittata?

Serve it with a fresh cucumber salad, cherry tomatoes, avocado slices, or whole-grain toast.

Q8: Can I add other vegetables?

Of course! Mushrooms, bell peppers, zucchini, broccoli, and sun-dried tomatoes are delicious additions.