Simple Spinach Frittata Recipe

Eggs: The base of the frittata, providing structure and protein.

Fresh spinach: Adds a nutritious and vibrant green element to the dish.

Grated cheese: Enhances the flavor; cheddar or parmesan are great choices.

Small onion: Adds a subtle sweetness and depth of flavor.

Olive oil: Used for sautéing the onions and spinach, adding a rich taste.

Salt: Enhances the overall flavor of the frittata.

Black pepper: Adds a hint of spice and balances the flavors.

When cooking the onion in the skillet, make sure to cook it until it becomes translucent but not browned. This will ensure a sweeter and more subtle flavor that complements the spinach and eggs without overpowering them. Additionally, when whisking the eggs and cheese together, do it vigorously to incorporate air, which will make the frittata lighter and fluffier.

• eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• eggs - Substitute with silken tofu: For a vegan alternative, silken tofu can mimic the texture of eggs.

• fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile.

• fresh spinach - Substitute with Swiss chard: Swiss chard offers a slightly different flavor but works well in frittatas.

• grated cheese - Substitute with feta cheese: Feta adds a tangy flavor and creamy texture.

• grated cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor.

• small onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste.

• small onion - Substitute with leeks: Leeks provide a subtle onion flavor and a bit of sweetness.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a different flavor profile and is a good cooking oil.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor in place of salt.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a different flavor profile.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the frittata to cool completely before storing. This helps to prevent condensation, which can make the frittata soggy.

• For short-term storage, transfer the frittata to an airtight container. You can also wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the frittata, cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place the wrapped pieces in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag to prevent freezer burn.

• Label the freezer bag with the date and contents. The frittata can be frozen for up to 2 months for the best quality.

• To reheat from the refrigerator, place a portion on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through.

• For reheating from frozen, you can either thaw the frittata overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, reheat as described above.

• Alternatively, you can reheat the frittata in the oven. Preheat your oven to 350°F (175°C). Place the frittata on a baking sheet and cover it with aluminum foil. Bake for 10-15 minutes, or until heated through.

• Enjoy your spinach frittata as a quick and easy breakfast, lunch, or dinner option!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover frittata on a baking sheet or in an oven-safe dish.
  3. Cover it with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a slice of the frittata on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the frittata slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the frittata on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10 minutes, or until the frittata is warmed through and slightly crispy on the edges.

• Oven: Used to bake the frittata until it is fully set and golden on top.

• Oven-safe skillet: Essential for cooking the onions and spinach on the stovetop and then transferring directly to the oven.

• Whisk: Used to beat the eggs, grated cheese, salt, and black pepper together until well combined.

• Mixing bowl: A bowl to whisk the eggs and other ingredients together.

• Spatula: Handy for stirring the onions and spinach in the skillet and for smoothing out the egg mixture.

• Cutting board: A surface to chop the onion and spinach.

• Chef's knife: Used for finely chopping the onion and fresh spinach.

• Measuring cups: Used to measure the spinach and grated cheese accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

Prep ingredients ahead: Chop the onion and spinach the night before to save time in the morning.

Use pre-grated cheese: Opt for pre-grated cheddar or parmesan to cut down on prep time.

One-pan method: Cook the onions and spinach in the same oven-safe skillet you'll use for the frittata to minimize cleanup.

Quick whisking: Use a fork instead of a whisk to quickly mix the eggs and cheese.

Preheat oven early: Start preheating your oven while you prep the ingredients to save waiting time.