20-Minute One-Pan Spinach Frittata

This spinach egg frittata is a quick one-pan dinner that works for breakfast, lunch, or a last-minute weeknight meal. Fluffy eggs, tender spinach, and a bit of melty cheese come together in about 20 minutes with no tricky technique.

It’s light but satisfying, and you can easily swap in whatever cheese or greens you have on hand. Plus, it’s naturally low carb and gluten free.

Why This Frittata Stays in My Rotation

I love that this frittata feels like a proper meal but comes together faster than ordering takeout. The eggs stay soft and custardy because you finish them under the broiler instead of cooking them through on the stove.

Cooking the spinach first until it wilts and releases its water prevents a soggy middle, which is the single most important trick. With that step sorted, you get a clean slice every time.

Ingredients

• 8 large eggs: at room temperature if you can, they whisk smoother
• 5 oz (142 g) fresh baby spinach: pre-washed is fine
• 1 tbsp olive oil: plus a little more for the pan
• 1 small shallot, finely chopped: or half a small yellow onion
• 2 oz (60 g) crumbled feta cheese: use full-fat block feta for best texture
• 2 tbsp grated Parmesan cheese: for a salty, golden top
• 1/4 tsp fine sea salt: plus more to taste
• 1/4 tsp freshly ground black pepper: adjust to your liking

Variations and Substitutions

• Swap the cheese: goat cheese, shredded Gruyère, or even cheddar all work instead of feta.
• Use different greens: chopped kale, Swiss chard, or arugula can replace the spinach. Just wilt them a minute longer if they’re sturdy.
• Add a protein: crumbled cooked bacon, diced ham, or chickpeas can turn it into a heartier meal.

If you like this, you might also enjoy a Mushroom and Goat Cheese Frittata.

How to Make Spinach Egg Frittata

Step 1: Sauté the Shallot and Spinach

Set an oven rack in the upper third and preheat the broiler. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped shallot and cook until soft, about 2 minutes. Add the spinach and a pinch of salt, then cook, tossing with tongs, until the spinach is fully wilted and any liquid in the pan has evaporated, about 3 minutes.

The spinach will shrink dramatically and the pan should look nearly dry, which is exactly what you want to keep the frittata from turning watery.

Step 2: Whisk the Eggs and Layer the Pan

Crack the 8 eggs into a bowl, add the 1/4 tsp salt and pepper, and whisk until the yolks and whites are completely blended and a little frothy. Spread the wilted spinach evenly across the bottom of the skillet, then pour the eggs over the top. Crumble the feta over the eggs and sprinkle the Parmesan on top.

Don’t stir once the eggs are in the pan. Let everything settle, and the feta will melt into the custard as it cooks, creating pockets of salty flavor.

Step 3: Cook the Frittata on the Stovetop

Return the skillet to medium heat and cook the frittata without stirring for about 5 minutes. You’ll see the edges set and turn opaque while the center remains jiggly.

Run a silicone spatula around the edge to make sure it’s not sticking. The bottom should be lightly golden. Lift a corner with the spatula to check.

Step 4: Broil Until Puffed and Golden

Transfer the skillet to the broiler and broil until the top is puffed, set, and golden brown in spots, about 3 to 5 minutes. Keep an eye on it because broiler strength varies.

Let the frittata rest in the pan for 2 minutes, then slice it into wedges and serve warm. The center will be custardy and the top will have a beautiful bronzed crust.

A Few Notes Before You Start

• Use a well-seasoned cast-iron skillet or a good nonstick oven-safe pan so the frittata releases cleanly after cooking.
• Let the eggs sit out for 10 to 15 minutes while you prep everything. Room-temperature eggs whisk more evenly and cook into a softer custard.
• Watch the broiler constantly. The difference between golden and burnt can be 30 seconds.
• Leftover frittata slices are great cold for lunch, so don’t reheat them unless you prefer them warm.

Scale it for a crowd or a smaller meal:

Storing and Reheating Leftovers

• Refrigerate: Store leftover frittata slices in an airtight container in the fridge for up to 4 days. They keep well and taste great cold.
• Reheating: Reheat gently in a skillet over low heat or in the microwave in 20-second bursts until just warm to avoid drying out the eggs.

What to Serve With Spinach Egg Frittata

A simple green salad with a lemon vinaigrette cuts through the richness. For a heartier meal, serve with roasted potatoes or a slice of crusty bread.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze it very dry first so extra water doesn’t make the frittata soggy.

Can I bake the frittata entirely in the oven instead of starting on the stove?

You can, though you won’t get the same puffy, golden top. Bake at 350°F (175°C) for 20 to 25 minutes, then broil briefly to brown the surface.

What kind of skillet should I use?

A 10-inch oven-safe skillet, like cast iron or stainless steel with a metal handle. Avoid nonstick pans with plastic handles under the broiler.

Spinach Egg Frittata Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 5 oz (142 g) fresh baby spinach
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 2 oz (60 g) crumbled feta cheese
• 2 tbsp grated Parmesan cheese
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Method

 

1. Preheat broiler with rack in upper third. Sauté shallot in oil 2 minutes, then wilt spinach with a pinch of salt until dry, about 3 minutes.
2. Whisk eggs with salt and pepper. Spread spinach in skillet, pour eggs over, and crumble feta and Parmesan on top.
3. Cook on medium heat without stirring until edges set and center is jiggly, about 5 minutes. Check bottom for light golden color.
4. Broil until puffed and golden in spots, 3 to 5 minutes. Rest 2 minutes, then slice and serve warm.

Notes

The frittata will puff up in the broiler and settle as it cools; that’s completely normal. If you want to skip the broiler, you can finish it under a hot oven broiler or simply bake it as described in the FAQ.