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

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

Ingredient Substitutions

• Instead of Baby Spinach: Fresh kale, chopped, Swiss chard
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Whole Milk: Half‑and‑half, Almond milk (for dairy‑free)
• Instead of Provolone Cheese: Mozzarella, Monterey Jack
• Instead of Parmesan-Reggiano Cheese: Pecorino Romano
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• 10‑inch Skillet
• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• Cheese Grater
• Cutting Board
• Chef’s Knife
• Oven Broiler

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Add a pinch of red‑pepper flakes to the garlic for a subtle heat.
• Use a mix of fresh herbs like basil or parsley for extra freshness before serving.
• For a fluffier texture, separate the egg whites and fold them in after whisking the yolks.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit out for up to 2 hours, then refrigerate.

Make-Ahead Tips

• Wash and dry the spinach a day ahead; store in a sealed bag in the fridge.
• Whisk the egg, milk, and cheese mixture up to 2 hours ahead and keep refrigerated.
• Reheat leftovers in a skillet over low heat, covered, until warmed through.

Frequently Asked Questions