YT Recipe

Spinach Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 320

Spinach Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 320 is a easy Italian recipe that serves 4. 250 calories per serving. Recipe by Laura in the Kitchen on YouTube.

Prep: 10 min | Cook: 12 min | Total: 30 min

Cost: $35.24 total, $8.81 per serving

Ingredients

  • 4 cups Baby Spinach (washed and roughly trimmed)
  • 6 Large Eggs (room temperature)
  • 0.25 cup Whole Milk (cold)
  • 0.75 cup Provolone Cheese (shredded; 0.5 cup mixed into eggs, 0.25 cup for topping)
  • 0.75 cup Parmesan-Reggiano Cheese (freshly grated; half mixed into eggs, half for topping)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Olive Oil (extra‑virgin preferred)
  • to taste Salt (use sparingly because cheese is salty)
  • to taste Black Pepper (freshly ground)

Instructions

  1. Prep Ingredients

    Wash the baby spinach, trim any tough stems, and set aside. Mince the garlic cloves. Grate the Parmesan and shred the provolone.

    Time: PT3M

  2. Sauté Garlic

    Heat the 10‑inch skillet over medium heat, add 1 tablespoon olive oil, then add the minced garlic. Cook for about 1 minute until fragrant and lightly golden.

    Time: PT1M

    Temperature: Medium

  3. Wilt Spinach

    Reduce heat to low, add the spinach to the skillet, cover, and let it wilt for about 1 minute. Stir once to ensure even wilting, then season lightly with salt and pepper.

    Time: PT2M

    Temperature: Low

  4. Make Egg Mixture

    In the mixing bowl, whisk together the 6 eggs, 1/4 cup milk, a pinch of salt, a pinch of pepper, 1/2 cup grated Parmesan, and 0.5 cup shredded provolone until fully combined.

    Time: PT2M

  5. Combine Egg Mixture with Spinach

    Increase the skillet heat to medium, pour the egg‑cheese mixture over the wilted spinach, and gently stir to distribute evenly.

    Time: PT1M

    Temperature: Medium

  6. Cook Frittata on Stovetop

    Let the frittata cook undisturbed, pulling the edges toward the center as they set. After about 5‑7 minutes, the bottom should be golden and the top mostly set.

    Time: PT7M

    Temperature: Medium‑Low

  7. Add Final Cheese and Broil

    Sprinkle the remaining 0.25 cup provolone and the other 0.25 cup Parmesan over the top. Transfer the skillet to the oven and broil for 2 minutes, or until the cheese is bubbly and golden.

    Time: PT2M

    Temperature: Broiler

  8. Rest and Serve

    Remove the skillet from the oven, let the frittata rest for 2 minutes, then slice into wedges and serve warm.

    Time: PT2M

Nutrition Facts

Calories
250
Protein
12g
Carbohydrates
5g
Fat
18g
Fiber
2g

Dietary info: Vegetarian, Gluten-Free

Allergens: Eggs, Milk, Cheese (Provolone, Parmesan)

Last updated: April 18, 2026

Amazon Associates

Amazon Associates PartnerTrusted

As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.

Spinach Frittata Recipe - Laura Vitale - Laura in the Kitchen Episode 320

Recipe by Laura in the Kitchen

A quick, cheesy Italian‑style frittata packed with fresh baby spinach, provolone, and Parmesan. Perfect for brunch or a light dinner, this recipe uses just a handful of pantry staples and finishes with a golden broiled top.

EasyItalianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
12m
Prep
8m
Cook
10m
Cleanup
30m
Total

Cost Breakdown

$35.24
Total cost
$8.81
Per serving

Critical Success Points

  • • Do not burn the garlic; it should be fragrant and lightly golden.
  • • Wilt the spinach on low heat and stop before it becomes mushy.
  • • Pull the edges of the frittata toward the center while cooking to ensure even set.
  • • Broil only until the cheese is golden; watch closely to avoid burning.

Safety Warnings

  • • Handle the hot skillet with oven mitts; the handle gets very hot.
  • • The broiler produces intense heat—keep a close eye on the frittata to prevent burning.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of spinach and provolone frittata in Italian cuisine?

A

Frittatas originated in Italy as a way to stretch eggs with leftover vegetables and cheese, turning humble ingredients into a hearty meal. Spinach and provolone are classic northern Italian pairings, reflecting the region’s love for leafy greens and mild, melt‑in‑your‑mouth cheeses.

cultural
Q

What are traditional regional variations of frittata in Italy?

A

In Naples, frittatas often include potatoes and onions; in Tuscany, herbs like rosemary and sage are common; while in the north, cheeses such as provolone, fontina, or gorgonzola are added. Each region adapts the basic egg base to local produce and cheese.

cultural
Q

How is a traditional Italian frittata typically served?

A

A classic Italian frittata is served warm or at room temperature, sliced into wedges, and accompanied by a simple salad of mixed greens, crusty bread, and a drizzle of olive oil. It can be a main dish for breakfast, brunch, or a light dinner.

cultural
Q

What occasions or celebrations is frittata traditionally associated with in Italian culture?

A

Frittatas are popular for family brunches, holiday breakfasts, and as a way to use up garden harvests after festivals like Ferragosto. They’re also a staple at casual gatherings because they can be made ahead and served hot or cold.

cultural
Q

What authentic ingredients are essential for a traditional Italian spinach and provolone frittata versus acceptable substitutes?

A

Authentic ingredients include fresh baby spinach, provolone (or a similar mild Italian cheese), Parmigiano‑Reggiano, and extra‑virgin olive oil. Acceptable substitutes are mozzarella for provolone, Pecorino Romano for Parmesan, and kale for spinach if needed.

cultural
Q

What other Italian dishes pair well with spinach and provolone frittata?

A

Serve the frittata alongside a simple arugula salad with lemon vinaigrette, roasted tomatoes, or a side of sautéed mushrooms. A glass of crisp Italian white wine such as Pinot Grigio complements the richness.

cultural
Q

What are the most common mistakes to avoid when making spinach and provolone frittata?

A

Common errors include over‑cooking the garlic, which turns bitter; over‑wilting the spinach, making the frittata watery; and broiling too long, which burns the cheese. Keep heat moderate and watch the broiler closely.

technical
Q

Why does this recipe use a stovetop finish before broiling instead of cooking entirely in the oven?

A

Cooking on the stovetop sets the bottom quickly and creates a fluffy interior, while the brief broil adds a golden, bubbly top without drying out the frittata. This two‑step method gives the best texture contrast.

technical
Q

Can I make the spinach and provolone frittata ahead of time and how should I store it?

A

Yes, you can whisk the egg mixture and store it in the refrigerator for up to 2 hours before cooking. After cooking, let the frittata cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving.

technical
Q

What texture and appearance should I look for when the frittata is done cooking?

A

The edges should be set and lightly golden, the center mostly firm with a slight jiggle, and the top should be bubbly and lightly browned after broiling. A clean knife slice that slides through without raw egg indicates doneness.

technical
Q

What does the YouTube channel Laura in the Kitchen specialize in?

A

The YouTube channel Laura in the Kitchen specializes in approachable, family‑friendly American and Italian‑inspired recipes, focusing on quick weeknight meals, brunch dishes, and creative ways to use pantry leftovers.

channel
Q

How does the YouTube channel Laura in the Kitchen's approach to Italian cooking differ from other Italian cooking channels?

A

Laura in the Kitchen blends classic Italian techniques with American convenience, often using everyday kitchen tools and emphasizing speed, whereas many traditional Italian channels prioritize regional authenticity and longer, more elaborate preparations.

channel
More like this:Italian RecipesBreakfast RecipesMore by Laura in the Kitchen

You Might Also Like

Similar recipes converted from YouTube cooking videos

Basic Baked Frittata Recipe (Plus Variations!)
10

Basic Baked Frittata Recipe (Plus Variations!)

A simple Italian‑style baked frittata that can be customized with any combination of cooked vegetables, meats, or cheeses. The recipe uses a 10‑inch oven‑safe skillet, 6 eggs, heavy cream, and 1 cup of shredded cheese as a base, then adds 1½‑2 cups of pre‑cooked add‑ins before baking until set.

36 minServes 6$9
Italian
How to Make a Frittata
10

How to Make a Frittata

A fluffy, custardy oven‑finished frittata packed with sautéed onion, garlic, zucchini, bell pepper, asparagus, spinach and melted cheese. Perfect for a quick breakfast or brunch that feeds a crowd.

54 minServes 4$9
American
Spinach and Cheese Mini Frittatas
8

Spinach and Cheese Mini Frittatas

Quick and easy Mediterranean-inspired mini frittatas packed with spinach, sun‑dried tomatoes, and tangy feta. Perfect for weekend brunch or a grab‑and‑go breakfast, these bite‑size egg cups bake in a muffin pan and are freezer‑friendly.

1 hr 4 minServes 12$9
Mediterranean
Spinach, Bread, and Ricotta Frittata
14

Spinach, Bread, and Ricotta Frittata

A rustic Italian frittata featuring sautéed leeks, fresh spinach, creamy ricotta, and a touch of grated cheese, baked with cubes of stale bread for a hearty brunch or dinner. The dish can be served warm or at room temperature and keeps well for leftovers.

55 minServes 4$10
Italian
HOW TO MAKE A FRITTATA
5

HOW TO MAKE A FRITTATA

A simple, fluffy frittata packed with bell peppers, onion, spinach, and a blend of fresh and shredded cheese. Perfect for breakfast, brunch, or a quick dinner, this recipe shows how to create a creamy, golden‑brown frittata using a 12‑inch cast‑iron skillet and a short bake in a 400°F oven.

1 hr 5 minServes 4$9
American
My FAVORITE High Protein Egg Frittata [SAVE IT]
8

My FAVORITE High Protein Egg Frittata [SAVE IT]

A quick, nutritious breakfast frittata loaded with eggs, fresh vegetables, and feta cheese. High‑protein, fiber‑rich, and packed with vitamins for muscle repair, gut health, and sustained energy. Perfect for meal‑prep and easily customizable with whatever veggies you have on hand.

45 minServes 4$6
American
Make Crispy, Cheesy Polenta with This Easy Technique
6

Make Crispy, Cheesy Polenta with This Easy Technique

Golden, crunchy polenta triangles flavored with garlic and Parmesan. Made with instant polenta for speed, chilled, cut, brushed with olive oil and baked until crisp on one side and tender on the other. Perfect as a side dish or party appetizer.

3 hrs 25 minServes 8$2
Italian-American
100 Food Hacks I Learned In Restaurants
11

100 Food Hacks I Learned In Restaurants

Learn Joshua Weissman's foolproof method for perfectly peeled hard‑boiled eggs every time. This technique uses a simple crack‑and‑roll method and an ice‑water bath to make shell removal effortless, ideal for salads, deviled eggs, or a quick protein snack.

21 minServes 4$1
American
🔥 Trending Recipes← All Recipes