Real Recipes From Real Home Cooks ®

spinach "pie" frittata

★★★★★ 1
a recipe by
Tickie Young
Upper Marlboro, MD

One of my favorite easy, healthy dishes to have for a brunch or on a weekend when quests stay at the house. It's simple, WONDERFUL and doesn't carb you down. To cut prep time drastically, precook spinach mixture and store in the fridge. Did I say it looks really appealing on the plate ? Yes, it does, and there's never a bite left in the serving dish.

★★★★★ 1
serves 4 to 5
prep time 25 Min
cook time 40 Min

Ingredients For spinach "pie" frittata

  • 5
    large eggs
  • 3/4 c
    non fat half and half
  • 3 c
    fresh spinach or 8oz chopped frozen
  • 1/2 c
    diced onions
  • 1/4 tsp
    red pepper flakes
  • 2 c
    cheddar cheese, grated
  • 1 dash
    pam spray for the baking dish
  • 1/4-1/2 tsp
  • 1/4 c
    (optional add in veggies) mushrooms or artichoke heart
  • 1
    (optional) sliced fresh serrano pepper
  • 1/4 tsp
    red pepper flakes
  • 1 tsp
    canola oil

How To Make spinach "pie" frittata

  • 1
    Pre heat oven to 375º. Use 9x9" baking dish. Spray bottom and sides with Pam. Set aside.
  • 2
    Prepare the spinach mixture: For frozen spinach: 8 ozs in the microwave (no water) on high for 4 minutes. Then press out all the excess water in mesh strainer using the back of a large spoon, the drier the better. In a fry or saute' pan, add 1 teaspoon Canola oil and a diced onion, and cook for 2 minutes until clear. Add 1/4 teaspoon of red pepper flakes. Add spinach. Salt a slight bit saltier than you would to compensate for adding the mixture to the other ingredients in the next step. Cook on low until there is no moisture left. Spoon out the spinach and lightly arrange in the bottom of the baking dish. OPTIONAL: You have the option to add mushrooms or small pieces of artichoke as additional vegetables while cooking. Recommended amount is 1/4 cup, chopped. FRESH SPINACH PREP: 3 packed cups of fresh spinach, into the saute' pan on top of the cooked onions on low heat, turning until they wilt. Do not cover, just turn them until they are wilted. The object is to keep them dry. You don't want any liquid.
  • 3
    Beat 5 eggs and 3/4 cup of fat-free half and half using a hand mixer on high for a minute. Set aside. Shred 2 cups of extra sharp cheddar cheese or use pre-shredded.
  • 4
    Assemble the dish: Pour the eggs over the spinach mixture already in the dish. Cover with shredded cheese. Spicy option is to add sliced fresh serrano or jalepenos on top the cheese. Bake for 40 minutes. (Test with a spoon in the middle, if it comes out clean it's done.) If not let it bake a few more minutes and test again.