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Easy Cheesy Spinach Frittata

Sometimes I make this frittata for the week and don’t have to think too hard about what I’ll be having for breakfast. Very straight forward, flavorful, and hits the spot every 👏🏽 single 👏🏽 time. This is also a great way to incorporate veggies into your breakfast (is it just me or has it been a struggle eating enough fiber during this pandemic? I’ve been super backed up sometimes 😬)

Anywho, the trick is to let most of the eggs cook on the stovetop and then finish it off by broiling for a few minutes! Recipe below ❤️

Easy Cheesy Spinach Frittata
  • 2 tablespoons oil for sautéing
  • 1 leek, white and light green parts only, roughly chopped or 1/2 onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • 2 cups spinach, chopped
  • 6 eggs, beaten
  • ½ teaspoon salt
  • 1/2 cup of Muenster or other cheese, diced or grated
  • Cracked black pepper for topping
  1. In a medium skillet, heat the oil and add the leeks and garlic. Sauté for a few minutes until leeks are translucent.

  2. Then add the paprika and spinach, and continue sautéing for another couple of minutes, until the spinach has wilted.

  3. In a bowl, whisk salt and cheese into eggs and add to the skillet.

  4. Cook over low-medium heat until the eggs have set around the edges, around 8-9 minutes. Turn on the broiler and broil for an additional 2-4 minutes until the top is browned and completely cooked.

  5. Allow to cool, slice, and enjoy with cracked black pepper, and fresh bread.

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