John Wulff / Recipes / Spinach Frittata

🥚 Spinach Frittata with Cheesy Crust

Finished spinach frittata with golden cheesy crust Sliced frittata showing texture and filling

Dense, filling, and rich breakfast of meaty spinach, savory dairy, crispy cheese, and herbaceous freshness. It’s all about the thoughtful application of heat. Yields about 2 servings.

Total time: 45 minutes (mostly hands-off cooking)

Steps

Step 1: Set oven to 425°F

  1. Preheat the oven to 425°F.

Step 2: Prepare eggs

  1. Crack 4 eggs into the first bowl.
  2. Add a healthy pinch of kosher salt.
  3. Whisk until homogeneous.
  4. Add 1oz mascarpone in small chunks.

Step 3: Prepare shallot

  1. Heat an 8” cast iron skillet over medium flame.
  2. Melt 1 tablespoon butter.
  3. Add diced shallot and a pinch of salt.
  4. Sauté, stirring frequently, until tender and translucent (about 2 minutes).
  5. Transfer shallot to the second bowl.

Step 4: Prepare spinach

  1. Cook 10oz frozen spinach according to package instructions.
  2. Drain, then squeeze out as much liquid as possible using a clean towel.
  3. Dice spinach.
  4. Heat skillet over medium flame, add spinach, and season with a pinch of salt.
  5. Sauté until any liquid evaporates and spinach sizzles (about 1 minute).
  6. Transfer spinach to the second bowl and wipe the skillet clean.

Step 5: Combine filling

  1. Add minced parsley, minced chives, and 1-2oz crumbled feta to the second bowl.
  2. Pour the egg mixture from the first bowl into the second bowl.
  3. Stir until combined.

Step 6: Cook

  1. Switch the oven to broil.
  2. Heat the skillet over medium-high heat and melt the remaining 2 tablespoons butter.
  3. Pour filling into the melted butter.
  4. Sprinkle 2-3oz shredded cheddar around the edge so it touches the skillet, leaving the center mostly uncovered.
  5. Move skillet to the oven, about 10 inches below the broiler.
  6. Broil until cheese is melted and bubbly and the center is just barely set (about 4-8 minutes).

Step 7: Rest and slice

  1. Let frittata rest for 5 minutes.
  2. Slide frittata out of the skillet onto a cutting board.
  3. Slice and serve.

Notes

Sautéing spinach removes moisture, preventing a watered-down filling.

Pouring filling into a hot pan sears the eggs, creating a thin crust that releases easily.

Spreading cheese around the edge lets it melt down the sides for a crisp, lacy crust.

Leaving the center mostly un-cheesed helps it cook at the same rate as the hotter edge.

Moving the pan to a preheated oven on broil gently cooks the filling while the cheese takes the high heat.

Swap in your own seasonal or favorite ingredients and play with it!

Shopping List

Dairy & Eggs

  • 4 eggs
  • 1oz mascarpone cheese
  • 2-3oz cheddar cheese (shredded)
  • 1-2oz feta cheese (crumbled)
  • 3 tablespoons butter (divided)

Produce

  • 10oz frozen spinach
  • 1 shallot (diced)
  • Handful fresh parsley (minced)
  • Dozen fresh chives (minced)

Pantry

  • Kosher salt

Equipment Needed

  • 8” cast iron skillet
  • Two mixing bowls

The Reddit Story

I originally posted this recipe on r/ketorecipes in August 2018, and the community really embraced it! There was great discussion about variations and technique.

Several people made their own versions — one person swapped in cream cheese, goat cheese, and bacon with manchego for the crust. Another suggested adding chorizo. The cast iron skillet was a hot topic too, with lots of love for the affordable Lodge skillets that “last forever if you treat ‘em right.”

One interesting thread was about digestive issues with greens on keto — I suggested halving the spinach and adding pre-cooked sausages for those who wanted less greens. The community also had great storage tips: it keeps for 3-4 days in the fridge, and apparently I’m not the only one who likes eating it cold, sliced like cheese!

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