25-Minute Mixed Herb Spinach Frittata

Spinach frittata with goat cheese on a gray plate.

5 from 1 review

25-Minute Mixed Herb Spinach Frittata

This mixed herb spinach frittata comes together quickly and delivers big, fresh flavor. The base cooks gently on the stovetop before finishing under the broiler in under five minutes, creating a tender, perfectly set frittata every time. Add goat cheese or feta for a savory finish, and serve with fruit or pastries for a light, well-balanced breakfast.

Prep10

Cook15

Total25

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: baked frittata recipe, chef-tested brunch, restaurant-worthy brunch, spinach breakfast recipe

Servings: servings

Calories: 225kcal

Author: Ari Laing

Video

Equipment

A medium nonstick or cast iron skillet not stainless steel

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
2 Tbsp goat cheese or feta cheese

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: Bake 1–2 days ahead, cool completely, then wrap and refrigerate. Add goat cheese or feta just before serving.
Storage: Refrigerate leftovers up to 5 days.
Reheating: Warm in the microwave or at 300°F / 150°C until heated through; add cheese after reheating.
Freezing: Slice, cool, and freeze airtight up to 3 months. Reheat at 300°F / 150°C for 15–18 minutes.

Nutrition

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