Cheddar Spinach Frittata

This oven-finished frittata combines eggs, spinach, scallions, and sharp cheddar in a compact skillet meal. Cooking the vegetables before adding the eggs removes excess moisture, while moderate oven heat sets the center without making the edges rubbery.

Recipe details

Yield: 6 wedges
Prep: 12 minutes
Cook: 18–22 minutes
Equipment: medium bowl, whisk, silicone spatula, instant-read thermometer, 10-inch oven-safe nonstick skillet

Ingredients

8 large eggs
1/3 cup whole milk
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 scallions, thinly sliced
4 packed cups baby spinach
1 cup shredded sharp cheddar cheese, divided

Method

Heat the oven to 350°F. Whisk eggs, milk, salt, and pepper until the whites and yolks are fully blended but not frothy.
Warm oil in the skillet over medium heat. Cook scallions for 1 minute. Add spinach by handfuls and turn until wilted, 2–3 minutes. Continue cooking until no liquid remains in the pan.
Spread the vegetables evenly. Reduce heat to low, pour in the egg mixture, and scatter 3/4 cup cheddar over it. Stir gently for 30 seconds to distribute the filling, then stop stirring. Top with the remaining cheddar.
Cook on the stovetop for 2 minutes, until a narrow rim is beginning to set. Transfer the skillet to the oven.
Bake 12–16 minutes, until the center is just set, no liquid egg appears when the skillet is nudged, and the center reaches 160°F. Rest 5 minutes before cutting into six wedges.

Ingredient functions and cues

Eggs create the structure; milk softens the curd; cheddar adds salt, fat, and browned flavor. Spinach shrinks dramatically and must release its water before the eggs go in. The frittata is done when its surface looks matte and the center moves as one piece rather than rippling. It may puff in the oven and settle during the rest.

Troubleshooting

A watery layer usually comes from undercooked spinach. Return the vegetables to the heat until the skillet is dry before proceeding. A browned bottom means the burner was too high; keep it low after adding the eggs. If the center is below 160°F, return the skillet to the oven for 2 minutes and check again. Avoid baking until deeply browned, which overcooks the perimeter.

Substitutions and serving

Use an equal amount of shredded Monterey Jack for a milder result. Two cups thawed frozen spinach may replace fresh only after it is squeezed very dry. Unsweetened dairy milk of another fat level can replace whole milk, although lower-fat milk produces a slightly firmer texture. A standard skillet without an oven-safe handle is not suitable; use a greased 9-inch pie plate and bake the mixed ingredients entirely in the oven, allowing additional time to reach 160°F.

Storage and safety

Serve promptly or refrigerate within 2 hours. Store covered at 40°F or below for up to 4 days. Reheat portions to 165°F. Do not leave the egg dish out longer than 1 hour when the ambient temperature is above 90°F, and do not use cracked or unrefrigerated eggs.

Cheddar Spinach Frittata