Quick and Easy Vegetarian Spinach Frittata

This vegetarian spinach frittata makes an easy skillet meal. Golden sautéed onions, wilted spinach and chunks of melty cheese, with thyme-seasoned fresh eggs. Pour the mix into a skillet and cook stovetop!

For more deliciousness, sprinkle with cheddar cheese and pop under the broiler. Ta-da!

You can vary your frittata recipe in so many directions. You can switch up the greens–instead of spinach, sub in chard, or arugula or beet greens. Any combination of dark leafy greens.

Use whatever cheese you want, especially what you have on hand. This recipe uses two kinds of cheese, fresh mozzarella, and for a golden brown finish, grated Kerrygold cheddar.

Fresh thyme is the perfect herbal addition to a spinach frittata–it goes so well with eggs. But if fresh parsley or basil or cilantro is what you have, mince it and add.

Serve your spinach frittata warm, right from the broiler. That said, a frittata is also delicious chilled, served with a salad.

I’ve got more frittata for you–this vegetarian rainbow chard frittata–a little different but the same concept–quick, easy and delicious!

Farm fresh eggs–tiny perfection. There is just no equivalent to eggs from chickens that gallivant freely and happily. Fresh farm eggs make a delicious spinach frittata!

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Print Recipe

5 from 2 votes

Spinach Frittata

Author: Letty | @lettyskitchen

Ingredients

• 2 tablespoons grapeseed or olive oil
• 1 yellow onion , chopped
• 1 bunch spinach , chard or arugula, or a mixture any of these
• Real Salt and freshly ground black pepper
• 6 farm eggs
• 1 clove garlic , minced
• 2 teaspoons chopped fresh thyme
• 1 cup diced fresh mozzarella cheese
• ¼ cup grated sharp cheddar cheese

Instructions

• Heat half of the oil in a 9 or 10-inch skillet on medium low heat. Add the onion and cook, stirring every so often, until the onions are soft and very translucent, about 10 minutes.
• Meanwhile, remove and discard the stems from the spinach and chop it coarsely. When the onions are ready, stir in the spinach, adding one third at a time, and stirring the spinach until it wilts to make room for more spinach. When all of the spinach has wilted and practically disappeared, season generously with salt and pepper.
• In a bowl, beat the eggs with a whisk. Add the garlic, the wilted spinach, the thyme and the cup of cheese.
• Wipe the skillet with a paper towel to clean out any spinach/onion residue. Heat to medium flame, adding the other half of oil. Pour in the egg and spinach mixture. Set the timer for 10 minutes. You don’t have to stir the eggs, just let them cook until they set.
• Preheat the broiler. After 10 minutes the eggs should be cooked with a bit of liquid on the top. Sprinkle the cheddar cheese over those moist top eggs and slide the skillet under the broiler, about 6 inches from the flame. Cook until the cheese is golden brown, about 3 minutes.
• Cut into wedges to serve.

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