Leghorn Egg and Spinach Frittata with Parmesan
A fluffy oven-baked frittata combining fresh Leghorn eggs with sautéed spinach and Parmesan cheese, perfect for brunch or a light dinner. This italian-inspired breakfast ready in about 30 minutes pairs large Leghorn eggs, roughly chopped fresh spinach leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 large Leghorn eggs
- 3 cups, roughly chopped fresh spinach leaves
- 1 tbsp olive oil
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves, minced garlic cloves
- 1/4 cup whole milk milk
Instructions
- Step 1: Preheat oven to 375°F. In a 10-inch oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 2: Add 3 cups roughly chopped fresh spinach leaves and cook for 3-4 minutes until wilted and tender, stirring occasionally.
- Step 3: In a large bowl, whisk together 6 large Leghorn eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 4: Pour the egg mixture evenly over the sautéed spinach in the skillet. Sprinkle 1/2 cup grated Parmesan cheese evenly on top.
- Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is fully set and golden on top. Remove and let cool for 5 minutes before slicing and serving.
Frequently asked questions
How long does Leghorn Egg and Spinach Frittata with Parmesan take to make?
Total time is about 30 minutes (10 min prep + 20 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 Leghorn Egg and Spinach Frittata with Parmesan?
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 leghorn eggs from drying out.
Can I substitute ingredients in Leghorn Egg and Spinach Frittata with Parmesan?
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 Leghorn Egg and Spinach Frittata with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Leghorn Egg and Spinach Frittata with Parmesan?
Italian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
