The Kitchn: This cheesy spinach frittata will never let you down
Whether you’re looking for an easy, crowd-pleasing brunch dish or a weeknight dinner that doesn’t require a trip to the store, a frittata is always the answer. The Italian egg dish is as simple as it is versatile, and will never let you down.
While it’s tempting to fill a frittata with a whole hodgepodge of stuff, keeping things simple lets each ingredient shine. Here, spinach is the star. Its mild flavor is bolstered by sweet shallots, sharp cheddar, and nutty Parmesan. The cheeses melt and mingle with the eggs, giving this dish just the right amount of decadence.
Prepping the spinach
This recipe calls for a full 5-ounce clamshell or bag of baby spinach. That might seem like too much for a single frittata, but trust me: Once the spinach wilts down, you’ll have the perfect amount. When you cook the spinach, add it to the skillet one handful at a time so the leaves aren’t crowded in the pan. This will leave room for the water released by the spinach to evaporate, which will prevent a soggy frittata.
You can easily swap in frozen spinach, if you prefer. Thaw 7 ounces, then drain and press well to remove as much liquid as possible. Add it to the skillet after the shallot is softened and cook for just a minute before pouring in the egg mixture.
Cooking the frittata
After you’ve sauteed the shallot and wilted the spinach in the skillet on the stovetop, you’ll pour in a mixture of beaten eggs, milk, and shredded cheddar. Don’t be tempted to stir everything together; letting the eggs cook undisturbed gives them a chance to set around the edges. Then, you’ll transfer the skillet to the oven to finish baking, which allows the center of the frittata to set too.
Serving your spinach frittata
Another great thing about frittatas is that you can serve them at any temperature at any time of day. This cheesy frittata is great served warm, or you can also do as the Italians do and serve it at room temperature or even cold. If you’re serving the frittata for brunch, pair it with a fruit salad and focaccia. For dinner, try roasted potatoes or even simple buttered orzo on the side. It’s also a great contender for meal prep — stash the slices in the fridge for an easy breakfast, lunch and/or dinner all week long.