🥚 Spinach Frittata with Cheesy Crust
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)
Directions
Step 1: Set oven to 425°F
Step 2: Prepare eggs
1. Crack 4 eggs in first bowl
2. Add healthy pinch of kosher salt
3. Whisk until homogeneous
4. Add 1oz mascarpone in small chunks
Step 3: Prepare shallot
1. Heat 8" cast iron skillet over medium flame
2. Melt 1 tablespoon butter
3. Add diced shallot to skillet
4. Add small pinch of salt
5. Sauté, stirring frequently, until tender and translucent (approx 2 minutes)
6. Transfer shallot to second bowl
Step 4: Prepare spinach
1. Boil 10oz frozen spinach in bag according to package instructions (ex: 30 minutes)
2. Cut small slit in bag and drain liquid
3. Dump spinach onto clean towel
4. Wrap towel around spinach, squeeze out as much liquid as possible
5. Dice spinach
6. Heat skillet over medium flame
7. Add spinach to skillet
8. Add small pinch of salt
9. Sauté, stirring constantly, until any liquid evaporates and spinach starts sizzling (approx 1 minute)
10. Transfer spinach to second bowl
11. Wipe skillet clean
Step 5: Combine filling
1. Add minced parsley, minced chives, and 1-2oz crumbled feta to second bowl
2. Pour egg mixture from first bowl into second bowl
3. Stir until combined
Step 6: Cook
1. Set oven to broil
2. Heat skillet over medium-high flame
3. Melt remaining 2 tablespoons butter
4. Pour filling into melted butter
5. Sprinkle 2-3oz shredded cheddar around edge of filling, touching the skillet, try to leave center uncovered
6. Move skillet to oven, 10" under broiler
7. Broil until cheese is melted and bubbly and center of frittata is just barely set (approx 4-8 minutes)
Step 7: Rest and slice
1. Let frittata rest for 5 minutes
2. Slide frittata out of skillet onto cutting board, it should release easily
3. Slice
4. Serve!
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)
Equipment Needed
8" cast iron skillet
Two mixing bowls
Notes
Sautéing spinach removes moisture preventing watered down filling
Pouring filling into hot pan on stove sears the egg mixture creating a thin crust which allows for easy release after cooking
Spreading the cheese around the edge of the frittata allows the cheese to melt down the edges resulting in a crisp cheese crust
Leaving the center un-cheesed helps the center of the frittata cook at the same rate as the hotter edge
Transferring hot pan to a preheated oven switched to broil lets the filling slowly cook while the cheese topping takes the high heat
Swap in your own seasonal/favorite ingredients and play with it!
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 many folks recommending the affordable Lodge skillets
that "last forever if you treat 'em right."
One interesting discussion 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!
