Breakfast Frittata with Spinach & Cheese
A fluffy, stovetop-to-oven frittata loaded with spinach and cheese—ready in under 25 minutes. Slice it into wedges for breakfast, brunch, or even a light dinner.
- Total time
- 22 min
- Servings
- 4
- Calories
- 245
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F. Crack eggs into a bowl, add salt and pepper, and whisk until completely combined.
Step 2
Heat olive oil in a 10-inch nonstick skillet over medium-high heat until it shimmers, about 90 seconds.
Step 3
Add sliced onion to the skillet. Sauté, stirring occasionally, until softened and golden, 4–5 minutes.
Step 4
Add spinach to the skillet and stir until completely wilted, 30–45 seconds.
Step 5
Pour whisked eggs evenly over the vegetables. Sprinkle cheese across the top.
Step 6
Cook on the stovetop without stirring until the edges begin to set, 2–3 minutes. You'll see the surface dull slightly.
Step 7
Transfer the skillet to the oven. Bake until the center is just set but still slightly jiggly, 5–7 minutes.
Step 8
Remove from the oven. Let cool 1 minute, then slide onto a cutting board.
Step 9
Garnish with fresh herbs. Slice into 4 wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- mixing bowl
- whisk
- oven
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