Perfect for Winter and especially the day after Christmas, this Simple Spinach Frittata will fast become your fave for weekend brunch.  

Simple because of the process and tasty because of the ingredients, you can whip this up and be enjoying it less than an hour after rising from your slumber.  

Serve it with toasty sourdough and fresh fruit! 

Here’s how to make Spinach Frittata

Start by adding a few teaspoons of extra virgin olive oil to a cast iron skillet.  If you don’t have one, you can always saute in a regular pan and then later transfer all the ingredients into a pie plate.

SIDE NOTE:  See that cute little sticker on my bottle?  That’s a sure fire way to make sure you are supporting our California growers!

Dice up a whole yellow onion and add to the heated olive oil and saute until soft and translucent

Add the baby spinach to the pan and continue to saute until wilted

Remove from heat and prepare the rest of the ingredients

Whisk the eggs, cream, cheese and salt & pepper

And pour right into the skillet, gently dispersing the ingredients evenly into the pan.  Bake for about 25 minutes until the frittata has puffed up and cooked through.  Remove from oven and allow the puffiness to subside

Serve immediately and enjoy!

Dig in!

Simple Spinach Frittata

Susan, CA Grown Mom

This hearty breakfast is easier than you'd think!

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 6 people

Calories 1173 kcal

Ingredients

  

1x2x3x

• 1 T. extra virgin olive oil
• 1 yellow onion peeled and diced medium
• 1/2 lb. fresh baby spinach leaves
• 8 whole eggs
• 4 egg whites
• 1 T. heavy cream
• 1 cup shredded cheese your choice

Instructions

 

• Preheat oven to 350 degrees.
• Start by adding a few teaspoons of extra virgin olive oil to a cast iron skillet.  If you don’t have one, you can always saute in a regular pan and then later transfer all the ingredients into a pie plate.
• Dice up a whole yellow onion and add to the heated olive oil and saute until soft and translucent,
• Add the baby spinach to the pan and continue to saute until wilted.
• Remove from heat and prepare the rest of the ingredients.
• Whisk the eggs, cream cheese and salt & pepper.
• And pour right into the skillet, gently dispersing the ingredients evenly into the pan.  Bake for about 25 minutes until the frittata has puffed up and cooked through.  Remove from oven and allow the puffiness to subside.
• Serve immediately and enjoy!

Notes

Eggs aren’t just for breakfast. Frittata makes a delicious lunch or dinner, too! 

Nutrition

Calories: 1173kcalCarbohydrates: 25gProtein: 90gFat: 79gSaturated Fat: 31gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 1418mgSodium: 1591mgPotassium: 2204mgFiber: 7gSugar: 9gVitamin A: 24147IUVitamin C: 72mgCalcium: 1031mgIron: 13mg

Keyword breakfast, eggs, frittata

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!