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 — we 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), are reasonably healthy, and can feature a variety of vegetables. If you love this spinach frittata recipe, be sure to try our Asparagus Frittata and this summery Zucchini Frittata next!
You’ll love this frittata recipe with fresh fruit or served alongside muffins, yogurt and granola… really any breakfast foods you want!
- 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.
How To Make A Spinach Frittata
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. We prefer the less intense, sweeter flavor that develops when you cook them first over medium heat.
First, preheat a broiler with a rack set a couple of inches below.
Whisk together the eggs, heavy cream, chopped spinach, and herbs in a large bowl, then stir in the salt and pepper. Next, heat a little bit of neutral oil in a large skillet, then sauté diced red onion and a little 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.
Why bake when you can broil? Honestly, we like how quickly the frittata cooks, and we also love the browned top. You can bake instead, if you prefer.
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.
- 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.
How To Serve
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!
No, we don’t recommend it. There’s too much water in frozen spinach and the excess moisture will affect the texture of the frittata.
We wouldn’t recommend that. The full-fat dairy (heavy cream) really helps to give the spinach frittata a luxurious texture. You can omit the cheese, if you like — it’s great on its own.
Truly, this is a ‘use what you’ve got’ recipe. You want 1 cup of finely chopped fresh herbs. You can use any variety you like. We go heavy on the dill, chives, and basil.
Yes! 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.
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.
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 Easy, Crustless Broccoli Cheddar Quiche Cajun Shrimp and Grits Crab Cake Benedict Fried Potatoes and Onions
Mixed Herb Spinach Frittata Recipe
- 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
- 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.
- 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.