Easy Skillet Spinach & Cheddar Frittata
Fluffy eggs baked gently in a cast iron skillet with wilted baby spinach, caramelized onions, and pockets of sharp cheddar.
Diet labels (Vegetarian, Gluten Free, Low Carb) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
15 mins
25 mins
Easy
Fluffy eggs baked gently in a cast iron skillet with wilted baby spinach, caramelized onions, and pockets of sharp cheddar.
Ingredients
(7 items)- [ ]8 eggs Large eggs
- [ ]4 cups Fresh baby spinach
- [ ]1 cup, shredded Sharp cheddar cheese
- [ ]1/4 cup Milk or cream
- [ ]1/2 medium, diced Yellow onion
- [ ]1 tbsp Olive oil or butter
- [ ]To taste Salt and black pepper
Substitutions:
- • Cheddar cheese → Feta, goat cheese, or mozzarella
Instructions
- 1.
Preheat oven to 375°F (190°C). In a bowl, whisk eggs with milk, 1/2 tsp salt, and 1/4 tsp black pepper until frothy.
- 2.
Heat olive oil in an oven-safe 10-inch skillet over medium heat. Sauté onion for 3 minutes until translucent.
- 3.
Add baby spinach in batches; toss for 2 minutes until wilted.
- 4.
Pour whisked egg mixture into the skillet over the vegetables. Sprinkle shredded cheese evenly across the top.
- 5.
Cook on the stovetop for 2 minutes until the edges begin to set, then transfer skillet to the oven.
- 6.
Bake for 12 to 14 minutes until center is puffed and barely jiggles. Slice into wedges and serve warm or at room temperature.
Printer-Friendly Recipe Card
Save ink or paper by printing just the ingredients and instructions, scaled to your desired servings.
Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Preheat oven to 375°F (190°C). In a bowl, whisk eggs with milk, 1/2 tsp salt, and 1/4 tsp black pepper until frothy.
Heat olive oil in an oven-safe 10-inch skillet over medium heat. Sauté onion for 3 minutes until translucent.
Add baby spinach in batches; toss for 2 minutes until wilted.
Pour whisked egg mixture into the skillet over the vegetables. Sprinkle shredded cheese evenly across the top.
Cook on the stovetop for 2 minutes until the edges begin to set, then transfer skillet to the oven.
Bake for 12 to 14 minutes until center is puffed and barely jiggles. Slice into wedges and serve warm or at room temperature.
Ingredient Substitutions
- If you don't have Cheddar cheese: replace with Feta, goat cheese, or mozzarella.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Refrigerate leftover frittata within 2 hours and eat it within 3 to 4 days, cold or rewarmed until hot.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
Learn how to store, substitute, and maximize these kitchen staples:
