Blue Cheese Spinach Frittata
Elevate your breakfast or brunch game with this Blue Cheese Spinach Frittata—a savory masterpiece that combines creamy, tangy blue cheese with tender baby spinach in a fluffy egg base. Perfectly seasoned with garlic, salt, and a hint of black pepper, this frittata is finished with a sprinkle of parmesan for an irresistible golden topping. Cooked stovetop to lightly set the edges, then baked to perfection in the oven, this dish is as easy as it is impressive. With just 30 minutes from prep to plate and only one skillet required, it’s ideal for busy mornings or a crowd-pleasing weekend brunch. Serve it warm with a side of crisp salad or toasted bread for a meal that’s rich in flavor and packed with protein. Whether you’re a blue cheese lover or simply looking to switch up your breakfast routine, this frittata is guaranteed to delight your taste buds. Perfect for keto, low-carb, or vegetarian diets, it’s a versatile dish you’ll make on repeat!
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups milk
- 0.5 cups blue cheese, crumbled
- 4 cups baby spinach
- 1 tablespoons butter
- 1 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. Set aside.
Heat the butter and olive oil in a 10-inch oven-safe skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
Spread the wilted spinach evenly across the skillet.
Pour the egg mixture over the spinach, ensuring it is evenly distributed. Do not stir.
Scatter the crumbled blue cheese evenly over the egg mixture.
Sprinkle the grated parmesan cheese over the top for an extra layer of flavor.
Cook the frittata on the stovetop over medium-low heat for about 5-7 minutes, or until the edges start to set but the middle is still slightly jiggly.
Carefully transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed and the center is fully set.
Remove the skillet from the oven and let the frittata cool slightly for 5 minutes before cutting.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1636 mg | 545% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1290 mg | 99% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
