Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.

Spinach & Sharp Cheddar Frittata

A simple sliceable frittata with tender spinach and pockets of sharp cheddar.

Prep10 min
Cook22–28 min
Rest5 min
Total37–43 min
Serves4

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Spinach and cheddar frittata in a skillet, with a cut wedge served on a cream plate.

Illustrative serving suggestion.

Ingredients

8 large eggs
¼ cup / 60 ml whole milk, pasteurized
¾ cup / 85 g grated sharp cheddar, divided
1 tablespoon olive oil
1 small yellow onion, finely diced
5 oz / 140 g baby spinach
½ teaspoon fine salt
¼ teaspoon black pepper

Method

Heat the oven to 375°F / 190°C. Whisk eggs, milk, salt and pepper together in a bowl. Stir in ½ cup of the cheddar.
Heat the oil in the skillet over medium heat. Cook onion for 5–6 minutes, stirring, until soft. Add spinach in handfuls and cook until wilted; let excess moisture evaporate.
Spread the vegetables evenly. Pour in the egg mixture, gently moving vegetables so they are distributed throughout. Cook over medium-low heat for about 2 minutes, until the outer edge begins to set. Add the remaining ¼ cup cheese.
Bake for approximately 12–16 minutes, beginning checks at 12 minutes, until the center is set and reaches 160°F / 71°C. Continue baking if the temperature is lower.
Rest for 5 minutes, then cut into 4 portions. Use an oven mitt for the hot skillet handle.

Equipment

10-inch oven-safe skillet
Food thermometer

Storage

Refrigerate promptly; use within 3–4 days. Reheat to 165°F / 74°C.

Allergens

Egg and milk. Check the labels of the products you buy and consider cross-contact; this is not an allergen-free promise.

Explore the product concept

Optional. These Simply Pasture product concepts are not required to make this recipe and are not available for purchase.

Kitchen safety

Keep perishable food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. Divide hot leftovers into shallow containers. Follow any earlier package or ingredient limit. Keep raw meat and its juices away from ready-to-eat foods, use pasteurized dairy, and use the internal temperature specified in the method rather than color or timing alone.