Spinach and cheddar frittata
A puffy, golden egg bake packed with spinach and sharp cheddar that starts on the stove and finishes in the oven, with no flipping at all.
- 35 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.64 a serving
- 340 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 package frozen chopped spinach, 10 oz, thawed
- 8 large eggs
- ¼ cup milk
- 1 cup cheddar cheese, grated, divided
- 1 yellow onion, diced
From your pantry
- ¾ tsp salt, divided
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
Each serving has about 340 calories, 23 g protein, 10 g carbs and 23 g fat, and costs about $1.64 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No cheddar cheese? Shredded cheddar or monterey jack cheese or mexican blend cheese works.
- No yellow onions? White onions or red onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. Put the thawed spinach in a clean kitchen towel and squeeze out as much water as you can over the sink.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dolly’s tip: Really wring it out. Watery spinach makes a soggy frittata.the eggs, milk, ½ teaspoon salt, the pepper and garlic powder in a bowl until smooth. Stir in the spinach, pulling it apart, and half the cheddar.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat the oil in a 10-inch oven-safe over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring, 5 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Dolly’s tip: Not sure your skillet can go in the oven? No plastic on the handle means yes.Pour in the egg mixture and spread the spinach out evenly. Cook without stirring for 3 to 4 minutes, until the edges start to set.
Medium heatTimer: 3 min 30 sec
Scatter the rest of the cheddar on top and move the skillet to the oven. 10 to 12 minutes, until puffed and the middle no longer jiggles when you nudge the pan.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 11 min
Dolly’s tip: The handle is now oven-hot. Drape a towel over it and leave it there so you remember.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it 5 minutes, then run a spatula around the edge and cut into wedges.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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One-pan dinners ›Vegetarian dinners ›What to make with eggs and cheddar ›