Eggplant and Spinach Baked Frittata
A fluffy baked frittata loaded with tender roasted eggplant and fresh spinach, perfect for a keto-friendly breakfast or brunch. This Mediterranean-inspired keto recipe (low carb), ready in about 50 minutes, pairs large eggplant, fresh spinach leaves, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (about 1 lb), diced into 1/2-inch cubes large eggplant
- 3 cups, roughly chopped fresh spinach leaves
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 2, minced garlic cloves
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1/2 tsp dried oregano
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Toss 1 diced large eggplant (1/2-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and edges are golden.
- Step 2: While eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups roughly chopped fresh spinach leaves to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- Step 4: In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano until smooth.
- Step 5: Fold roasted eggplant, sautéed spinach, and 1/2 cup grated Parmesan cheese into the egg mixture.
- Step 6: Grease a 9-inch ovenproof skillet or baking dish with olive oil and pour in the egg mixture, spreading evenly.
- Step 7: Bake in the preheated oven for 25-30 minutes until the frittata is set and lightly golden on top.
- Step 8: Let cool for 5 minutes before slicing into 6 servings. Serve warm or at room temperature.
Frequently asked questions
How long does Eggplant and Spinach Baked Frittata take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Spinach Baked Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplant from drying out.
Can I substitute ingredients in Eggplant and Spinach Baked Frittata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Spinach Baked Frittata for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Spinach Baked Frittata keto?
Yes — this recipe is tagged keto, low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
