This Easy Prosciutto Spinach Frittata Recipe is made with eggs, spinach, salty prosciutto, tomato and parmesan cheese. Baked in one pan for fast cleanup, this spinach frittata is a great breakfast, lunch or dinner idea for the week!
Table of Contents
- An Easy Spinach Frittata Recipe
- What’s the Difference Between a Frittata and an Omelette?
- Spinach Frittata Recipe Ingredients:
- What Kind of Pan Do I Need to Make a Frittata?
- How to Make a Frittata
- How to Tell When Your Frittata is Done
- How to Store Leftovers
- Can You Reheat a Frittata?
- What to Serve with a Frittata
- Get the Recipe
An Easy Spinach Frittata Recipe
If you’re looking for the perfect easy breakfast idea for the week, frittatas are where it’s at! They are essentially an open faced omelette filled with any and everything that suits your fancy!
There are a few tricks to getting the perfect frittata, but the main one is long slow heat which is why most frittatas are started on the stove and finished in the oven. The lower the heat the better your egg texture will be. Eggs cook best with low heat, which helps them retain moisture. So, if you’re going to remember anything. Remember, low and slow!
What’s the Difference Between a Frittata and an Omelette?
Frittata and omelettes are very similar, but there are a few differences. First, frittatas are not folded like omelettes and therefore are much thicker.
Also, for a frittata you cook your mix-ins like veggies right in the pan and pour your egg mixture on top. By contrast, when you make an omelette you cook the eggs in the pan, cook any add-ins separately, then place them in the middle of your eggs before folding them over.
Lastly, omelettes tend to be single serve, whereas frittatas can feed more than one person. Just slice up your frittata and serve it along with a salad, potatoes or veggies!
Spinach Frittata Recipe Ingredients:
- Prosciutto – Adding prosciutto adds a nice saltiness to your frittata, it’s basically like Italian Ham.
- Cherry Tomatoes – For a pop of color and sweetness to compliment the salt from the prosciutto and parmesan
- Garlic – everything tastes better with garlic
- Spinach – added nutrients
- Parmesan Cheese – cheese just makes everything better
- Eggs – eggs are a must in a frittata
- Milk – the milk helps the eggs go further and creates a nice smoothness to the eggs
What Kind of Pan Do I Need to Make a Frittata?
The best pan to use for a frittata is a pan or skillet that can go in the oven. Because frittatas start on the stove and finish cooking in the oven, above all else, an oven-safe skillet is key.
How to Make a Frittata
You’ll be amazed by how easy it is to make a fluffy spinach frittata. Here’s how you make this easy frittata recipe:
- Preheat oven to 350°F. In a large bowl, whisk together eggs, milk and thyme.
- Heat a medium size oven safe skillet to medium heat.
- Add oil to pan and whatever veggies or meat you want. Cook for 3-4 minutes. Pour egg mixture into skillet.
- Let egg mixture sit on a medium low burner for 4 minutes. (do not touch)
- After 4 minutes, transfer pan to the oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with parmesan cheese or whatever and serve!
How to Tell When Your Frittata is Done
Your frittata is done cooking when the center is set and the eggs don’t wiggle when you shake the pan. Don’t cook your frittata until the top is golden – that will mean the inside of your frittata has overcooked.
You can test for doneness by inserting a knife into the center of your frittata. If raw eggs run into the opening, then your frittata needs to cook a bit longer.
How to Store Leftovers
The best way to store frittata is to let it cool down to room temperature. Once cooled wrap it with plastic wrap and store in the refrigerator for 2 to 3 days.
Can You Reheat a Frittata?
Yes! There are a two simple ways to reheat a frittata.
- In the Microwave: Wrap your frittata with damp paper towel and place in the microwave for 30 seconds.
- In the Oven: Place frittata in an oven safe dish, cover with tin foil. Reheat in a 350°F oven for 15-20 minutes or until it is warm.
I love how versatile frittatas can be. If I’m ever in a bind for dinner I know that if I have eggs I can whip up a tasty frittata, or in my house what we call “breakfast pizza” in no time.
I can’t wait to hear what you guys think of this one. It’s great for a ladies brunch, baby or bridal shower, weekend breakfast or even dinner! You’re going to love it! Bon Appetit friends!
What to Serve with a Frittata
- Crazy Moist Lemon Poppyseed Gluten Free Muffins
- Smoked Salmon Cucumber Tea Sandwiches
- Easy Coconut Milk Thai Iced Coffee Recipe
- Ham & Cheese Mini Quiches
- Simple Gluten Free Granola
- The Perfect Sweet Cream Iced Coffee
- Blueberry Lemon Scones
Epic Prosciutto Frittata with Spinach
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Mix
- Cuisine: American
Description
A Quick & Easy Prosciutto Spinach Frittata Recipe made with fresh eggs, spinach, salty prosciutto, tomato and parmesan cheese. This easy frittata is baked in one pan for fast cleanup.
Ingredients
- 4 oz. prosciutto, roughly chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 3 cups baby spinach
- 2 tablespoons shredded parmesan
- 10 eggs
- 1/2 cup 2% Milk (you could sub with any kind of milk)
- 1 teaspoon thyme
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together eggs, milk and thyme.
- Heat a medium size oven safe skillet to medium heat.
- Add prosciutto to the pan and cook until slightly crispy and browned, approximately 3-4 minutes.
- Remove prosciutto from the pan and add 1 tablespoon of olive oil. Add cherry tomatoes and saute for 3-4 minutes.
- Next add garlic and saute for 30 seconds. Immediately add spinach and cook until just wilted, stirring the entire time.
- Then add parmesan cheese and cooked prosciutto to pan, stir to mix and cover with the egg mixture.
- Let egg mixture sit on a medium low burner for 4 minutes. (do not touch)
- After 4 minutes, transfer pan to the oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with more parmesan cheese and serve!
Nutrition
- Serving Size: 1 piece
- Calories: 159
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 11 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 241 mg
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