This Herby Spinach Frittata is not only delicious, but it’s a fantastic way to use up any leftover herbs in your fridge. Truly, you can combine any combination that sounds good to you — I go heavy on fresh dill, chives, and basil — and it’s sure to come out great!
Frittatas are an easy way to get breakfast on the table quickly. Most of them cook up in less than 30 minutes (including prep time) and can feature a variety of vegetables and fresh herbs. If you love this spinach frittata recipe, be sure to try my Asparagus Frittata or this summery Zucchini Frittata next!
You’ll love this frittata recipe with fresh fruit or served alongside muffins, yogurt and granola.
Ingredients Needed
- Eggs: We’re using 6 large eggs in this recipe.
- Heavy cream: This gives the frittata a light, airy texture (but because of the ratio, it’s definitely not as airy as a quiche).
- Fresh baby spinach: Certainly you could substitute with other leafy greens (Swiss chard, kale, mustard greens, etc.), but don’t use frozen spinach as it has too much water.
- Fresh herbs: Here’s where you get to have fun with the recipe. You can use any assortment of fresh herbs you like! We recommend a mix of chives, tarragon, dill, scallion, parsley, basil, and/or mint.
- Kosher salt and freshly ground black pepper: To season everything!
- Neutral oil: When cooking eggs, we tend to shy away from olive oil in preference for a neutral that won’t overpower the dish, such as grapeseed, canola, or avocado oil.
- Red onion and garlic: A little goes a long way in terms of adding flavor!
- Flaky sea salt: For serving!
Totally optional, but a sprinkle of crumbled goat cheese or feta cheese at the end is absolutely delicious! With or without cheese, this spinach frittata recipe is naturally gluten-free, which we love.
Step-by-Step Instructions
Making frittatas at home — any type of frittata! — is really easy. If you don’t mind the heat and intensity that comes from raw onion and garlic, you could even skip sautéing them and reduce the cook time by 5 or 6 minutes. I prefer the less intense, sweeter flavor that develops when you cook them first over medium heat.
- Prepare the egg mixture. Preheat a broiler with a rack set a couple of inches below. Whisk eggs, heavy cream, chopped spinach, and herbs in a large bowl, then season with salt and pepper
- Sauté aromatics. Heat a little neutral oil in a large skillet, then sauté diced red onion and fresh garlic. After a few minutes, pour the egg mixture on top. Cook for a few minutes, just until the bottom begins to set, then transfer under a preheated broiler.
The frittata will be fully set (eggs cooked through) in about 4-5 minutes. Easy! You can serve with a tablespoon or two of goat cheese or feta on top, or skip the cheese altogether.
Why bake when you can broil? Honestly, I like how quickly the frittata cooks, and I also love the browned top. You can bake instead, if you prefer.
Ari’s Best Tips!
- Use a nonstick skillet or cast iron: This is the easiest way to ensure the frittata slides out easily for slicing and serving. A nonstick pan, obviously, has a non stick texture, making it a great choice for eggs. But a well seasoned cast iron skillet will also work fine! Stay away from stainless steel, as the eggs will be more likely to stick.
- Use fresh spinach, not frozen. There’s just too much moisture and excess water in frozen spinach.
- Check the broiler before the timer goes off! The strength of your broiler may be different than mine. In order to prevent the frittata from burning, check it beginning at 3 or 4 minutes to make sure it’s cooking evenly.
- Substitutions: Try replacing the fresh spinach with chopped Swiss chard, kale, or other leafy greens.
Serving Suggestions
As with any frittata recipe, we love to pair this with either:
- Fresh fruit
- Yogurt and granola
- A breakfast salad, lightly dressed
- Baked goods, such as Mini Blueberry Streusel Muffins, Coffee Blueberry Scones, or alongside Lemon Ricotta Pancakes
- Other egg dishes, if serving a variety: Broccoli Cheddar Crustless Quiche or Smashed Eggs On Toast are both great choices!
Make Ahead, Storage, and Reheating
Because frittatas can be enjoyed warm or at room temperature, they’re great for making ahead when planning to host brunch!
- Make ahead: Can be made 1-2 days in advance. Cool completely, then wrapped in plastic wrap and stored in a fridge until needed. Do not add goat cheese or feta, if using, until ready to serve.
- Leftovers will keep for up to 5 days, but this usually disappears much sooner!
- Reheat in a microwave or oven preheated to 300F until warm throughout, then top with any cheese, if using.
- Freeze: Allow to cool completely, then transfer to a freezer-safe storage container or bag and freeze for up to 3 months. Reheat in a 300F oven for 15-18 minutes.
We just adore this simple, flavorful frittata! Love fresh herbs as much as we do? We think this’ll become a new staple for you!
If you make our Spinach Frittata recipe, please let us know by leaving a review and rating below!
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More breakfast recipes to try!
Creamy Breakfast Polenta with Pesto & Eggs Easy, Crustless Broccoli Cheddar Quiche 35-Minute Cajun Shrimp and Grits Easy Crab Cake Benedict with Blender Hollandaise Diner-Style Crispy Pan-Fried Potatoes And Onions
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25-Minute Mixed Herb Spinach Frittata
Video
Equipment
Ingredients
- 6 large eggs
- ½ cup heavy cream
- 2 cups fresh baby spinach roughly chopped, about half of a 6 oz bag
- 1 cup finely chopped fresh herbs we recommend a mix of chives, dill, tarragon, basil, scallion, parsley, and/or mint
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- ½ small red onion diced
- 2 cloves garlic finely chopped
- Flaky sea salt for serving
- 2 Tbsp goat cheese or feta cheese, for serving, optional
Instructions
- Whisk the eggs. Preheat a broiler to high, making sure the oven rack is in place at the top of the oven. Place eggs, ⅓ cup heavy cream, 2 cups chopped spinach, 1 cup chopped herbs, 1 tsp Kosher salt, and ¼ tsp black pepper in a medium bowl, then whisk well.
- Sauté the onion and garlic. Heat 2 Tbsp of neutral oil in a large skillet over medium heat. Add diced red onion, then cook until translucent, about 3-5 minutes, stirring occasionally. Add 2 cloves chopped garlic and cook 1 minute more.
- Broil the frittata. Reduce the temperature to medium-low, then pour the egg mixture on top of the onions. Cook an additional 2 minutes, until the bottom begins to set, then transfer the skillet to the preheated broiler. Cook for 4-5 minutes, or until the top is set and golden brown.
- Garnish, then serve. Carefully remove the skillet from under the broiler. Sprinkle with a pinch of flaky sea salt. Optional: serve with crumbled goat cheese or feta cheese, if desired. Can be enjoyed immediately or at room temperature.
Notes
- Make ahead: Can be made 1-2 days in advance. Cool completely, then wrapped in plastic wrap and stored in a fridge until needed. Do not add goat cheese or feta, if using, until ready to serve.
- Leftovers will keep for up to 5 days, but this usually disappears much sooner!
- Reheat in a microwave or oven preheated to 300F until warm throughout, then top with any cheese, if using.
- Freeze: Slice, then allow the frittata to cool completely. Transfer to a freezer-safe storage container or Ziplock bag, then freeze for up to 3 months. Reheat in a 300F oven for 15-18 minutes.
This looks so delicious and flavorful! And I love knowing that it can be made ahead. I’m definitely trying this for my next brunch!
Thanks, Caitlin! Can’t wait to hear what you think!! xo, Ari
These flavors are amazing and it cooked so quickly!