Years ago my Tutu "Hawaiian for Grandmother" had made something similar to a Spinach Frittata when I spent part of the summer visiting them in Hawaii probably after a long day of playing at the beach or out shopping for school clothes. I loved how comforting the Frittata was and similar to Quiche minus the crust. It still evokes wonderful memories of my time with my Grandparents when I make this.
Now that I'm older I love the simplicity of this Spinach Fontina Frittata. It's easy enough to make for the family before they head off to work or school, but hearty enough for a simple dinner. I will sometimes add about a 1/4 lb of ground chorizo to the onions, which the boys prefer, and perfect for those protein lovers in your life.
I love that it's all made in one skillet, and then baked in the oven keeping the dishes to a minimum.. It's perfect for breakfast, lunch, or dinner, and a great way to use up leftover bit's and pieces of stuff from the fridge. I'm sure your family will love it as much as mine.
Preheat oven to 350 degrees.
In a cast iron skillet add 2 tablespoons Olive Oil, 1 tablespoon Butter, and 1/3 cup Chopped Onions or Shallot. Sauté until onions start to caramelize.
Add 3 cups Baby Spinach and 1/2 whole Diced Red Bell Pepper.
Cook until spinach is wilted and any moisture has cooked off over medium-high heat. Spread veggies evenly across the bottom of skillet.
Whisk together 8 whole Eggs, 1/2 cup Milk, and 3/4 cup Grated Fontina Cheese.
Pour Egg mixture over veggies and gently stir it to mix in the ingredients for about 10 seconds. Top with remaining 3/4 cup Grated Fontina Cheese.
Place 5 slices of Tomato evenly around top of Frittata.
Cook over medium heat for about 3-4 minutes until edges just start to set.
Bake in preheated oven for 16-18 minutes until eggs are set and just barely starting to brown.
Spinach Fontina Frittata is an easy meal with such minimal work.
Spinach Fontina Frittata
Easy to make Spinach Fontina Frittata makes an easy breakfast, lunch, or dinner.Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Yield: 5 Servings
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1/3 cup Shallots or Onions, Finely Chopped
- 3 cups Baby Spinach
- 1/2 whole Red Bell Pepper, Diced
- 8 whole Eggs
- 1/2 cup Whole Milk
- 1 1/2 cups Fontina Cheese, Grated or other favorite cheese
- 5 slices Tomato
- Preheat oven to 350 degrees.
- In a heavy duty oven safe skillet like cast iron add olive oil, butter, and onion. Cook over medium-high heat until onion starts to caramelize.
- Add spinach and red pepper. Cook until spinach is wilted and any water cooks off. Spread vegetables evenly over bottom pan. Turn heat to medium.
- In a medium size bowl whisk together eggs, milk and 3/4 cup fontina cheese until well combined.
- Pour eggs over the top of vegetables, gently stir for about 10 seconds to incorporate veggies, cover with remaining 3/4 cup fontina cheese, and tomato slices. Cook for about 3-4 minutes until edges just start to set.
- Carefully place in oven and bake for 16-18 minutes until eggs are set and just barely brown.