Spinach Frittata

Spinach Frittata

Stephanie Lynn 0

"This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option."

Ingredients 35 m {{adjustedServings}} servings 325 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
  2. Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  3. Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Tips & Tricks
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Chef John’s Simple Spinach Toasts

Turn leftover creamed spinach into a simple and delicious hot lunch.

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Reviews 10

  1. 14 Ratings


This is so easy and delicious!!! I used fresh spinach, bell pepper and onion. I had Monterey Jack which I used. My husband loved it!


Great way to use up left-over ham, and to incorporate more spinach into our diet. I didn't have any red bell peppers on hand so I just left them out… still delicious, but I think it would have been even better with the peppers. Other than no peppers, I followed the recipe exactly, but I did have to cook it a lot longer than 7 to 10 minutes to get the center set. After cooking for 16 minutes on the stove-top the center was still not set, even though the edges (and bottom) were nice and brown. I would have turned up the flame, but didn't want to burn the bottom, so I just transferred the skillet to the oven and broiled it for 3 minutes, on the top rack, set as close as possible to the heating element, and that finished it nicely. Cooled for 5 minutes before slicing to allow the whole thing to firm up a bit. I'm wondering if I didn't get the spinach dry enough, or maybe my skillet was smaller than the ones everyone else used, making the frittata thicker (a little over an inch thick in the center)… in any case, it came out great, so try finishing under the broiler if yours seems to be taking too long to cook.


Pretty tasty although with the ham already being salty I found it a bit too salty so would probably either not add any additional salt or maybe just half. I'm trying to get my 12 month old to eat more spinach and eggs and she ate a bit of it! I added 2 more eggs as I found it quite spinach dense with only 3. A tasty dish, even better with salsa on top!