My favorite breakfast food is the frittata, and this Spinach Frittata exemplifies why.  It is healthy, easy and quick to make, packed with flavor, and carb and gluten-free.

Another added benefit is that it is a perfect vehicle to take advantage of extra vegetables and cheese hanging around in your refrigerator. Last Sunday morning, refrigerator extras, odds and ends included some spinach, green onions, cilantro and a small piece of champagne cheddar that was leftover from a cheese plate I’d put out on Friday night.

I started by sauteeing some chopped green onions in a little olive oil, and then added in the spinach and sautéed it until it was wilted. I then combined local farm fresh eggs direct from the farmer’s market with a little milk, the shredded cheddar cheese, some sea salt, ground pepper and cayenne. I poured this over the eggs, let it sit stovetop for 3-4 minutes then popped it on the oven for about 8 more.

I served this up to daddy for Father’s Day. It was a good breakfast for the kids to deliver to him in bed even if it was a little earlier than he would have liked.  I do not win the wife of the year award for sure because this breakfast in bed thing is unfortunately a rare event for him that he enjoys only about twice a year if he is lucky (and only once if his birthday happens to fall during the week). But you don’t need a special occasion for this breakfast speciality.

You can make it for yourself and then reheat the extra pieces for an easy breakfast during the week. It is a particularly suitable meal for a low carb diet like South beach, which I have been unable to stick to so far this summer despite the following recent conversation with my daughter.

Sophie:  Mom, do you even own a bikini?

Me:  I do.  But I haven’t worn it since your brother was born.

Sophie: Why not?

Me:  Because I can’t lose this little pouch of a belly that I got from getting pregnant with him (Pointing at said belly).

Sophie:  Well, I guess that is the price you had to pay for giving me a brother.  I mean I’d be really bored if I was an only kid.


This recipe makes a very thin Spinach Frittata. Ideal for two to three people or if you are just making yourself and reserving the rest. One thing to keep in mind is that you can easily increase the proportions by doubling the recipe and using a bigger skillet pan. Just adjust the Cook time by 2-3 minutes in the oven.

Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 2 tsp olive oil
  • 1 green onion, chopped
  • 3 cups spinach
  • 4 eggs
  • ¼ cup milk
  • ⅓ cup shredded cheddar cheese
  • pinch of cayenne pepper
  • Ground sea salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in 6 to 8 inch frying pan over medium heat until sizzling
  3. Add green onion and saute for 1-2 minutes.
  4. Add spinach and saute for 2 minutes until wilted.
  5. Meanwhile, whisk eggs until scrambled and add in milk, cheddar cheese, cayenne, salt and pepper and whisk some more.
  6. Pour egg mixture over spinach and let sit for 3-4 minutes until bottom begins to set.
  7. Move skillet to oven and let cook for 8 minutes. If doubling recipe, cook for 2-3 minutes more.


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