Easy Spinach & Cheese Frittata (15-Minute Breakfast!)

Ingredients

• 8 large eggs
• 1/3 cup plain Greek yogurt
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• 1 tablespoon butter
• 2 cups fresh baby spinach
• 1 clove garlic, minced
• 1 cup freshly shredded sharp cheddar cheese
• 1/3 cup freshly grated Parmesan cheese
• Freshly ground sea salt, for finishing

Instructions

• Preheat the broiler and position an oven rack about 6 inches from the heat.
• Whisk the eggs, Greek yogurt, kosher salt, black pepper and red pepper flakes together in a medium bowl until well combined. A few tiny yogurt lumps are completely fine. We’re making breakfast, not conducting quality control for a pharmaceutical company.
• Melt the butter in a 10-inch oven-safe skillet over medium heat.
• Add the spinach and garlic and cook for 1–2 minutes, just until the spinach wilts.
• Spread the spinach evenly around the skillet and pour the egg mixture over the top.
• Sprinkle the cheddar and Parmesan evenly over the eggs.
• Cook without stirring for 4–5 minutes, until the edges are set but the center is still slightly loose.
• Transfer the skillet under the broiler for 2–3 minutes, just until the center is set and the cheese is melted and starting to get gloriously golden.
• Remove from the oven and let the frittata sit for a couple of minutes before slicing.
• Finish with a few cracks of freshly ground sea salt and a little extra Parmesan if the mood strikes.
• Slice into wedges and serve warm or at room temperature.

Tips & Variations

• Don’t overcook the eggs. Pull the frittata when the center has just set. Eggs continue cooking in that hot skillet, and fluffy eggs can become rubber flooring surprisingly quickly.
• Use an oven-safe skillet. Cast iron is fabulous here. Anything with a plastic handle is considerably less fabulous under a broiler.
• Greek yogurt is our little cheat. It adds creaminess and a slight tang without making the eggs heavy.
• Freshly shredded cheese melts better. We’ve apparently made shredding our own cheese part of The Impatient Kitchen constitution at this point, but unfortunately it really does make a difference.
• Add bacon or sausage. Cook it first, then add the spinach and proceed with the recipe.
• Add vegetables. Mushrooms, bell peppers, onions, asparagus or leftover roasted vegetables are all fair game. Just cook off excess moisture before adding the eggs.
• Switch the cheese. Feta, goat cheese, Gruyère or mozzarella all work. This is an excellent opportunity to use the random cheese remnants currently occupying valuable refrigerator real estate.
• Make it spicy. Add more red pepper flakes or a few dashes of hot sauce.
• Serve it for dinner. Add a simple salad and bread and we’ve successfully served eggs at 7 p.m. while making it look entirely intentional.

This is exactly the kind of breakfast we love because it looks like brunch but requires approximately the same level of competence as making scrambled eggs.

And if there are leftovers, refrigerate them and reheat individual slices gently. Or eat one cold while standing in front of the refrigerator. We recognize multiple legitimate dining formats around here.

If you’re in the Breakfast Lover’s Club…check out these EPIC Traditional Belgian Waffles that are crisp, buttery and delightfully airy…. our easy, dense and foolproof Vanilla Pound Cake, these soft, gooey, & easy Overnight No-Knead Cinnamon Rolls, and if you’re a fan of dense desserts, check out this delightfully Dense & Spicy Gingerbread Bunt Cake!