This Spinach and Spring Onion Frittata is perfect for weekend brunching. Made with eggs, fresh spinach, spring onions and Havarti cheese. Check it out!
Originally published May 21st, 2015, updated on April 19th, 2023 to include new photos, recipe tips, substitutions, frequently asked questions and more current information.
This recipe is perfect for starting any weekend. It’s versatile, creamy and delicious. Keep reading to find out how to make a perfect frittata.
What’s This Frittata like
- Difficulty – This frittata is pretty easy to make. From start to finish it takes just over 30 minutes and it uses pretty basic ingredients.
- Taste – A wonderful flavour from the spring onions, spinach and Havarti cheese.
- Serving – This is a 6 inch thick frittata and it will serve four people.
What We Need To Make This Frittata
- Eggs – I used large eggs for this recipe.
- Milk – Whole milk works best.
- Fresh spinach – I used fresh baby spinach.
- Spring onions – Add a lovely fresh flavour to the frittata.
- Havarti cheese – Adds a nice creamy texture to the frittata.
- Butter – I used unsalted butter to cook the onions and the frittata.
- Seasonings – The eggs were seasoned with salt and pepper.
Remember, you can find the full recipe and ingredient list in the recipe card at the end of the post.
- Preheat oven – Preheat oven to 375 degrees f/190 degrees c.
- Whisk eggs – In a medium sized bowl, whisk the eggs with the milk until frothy. Season with salt and pepper and stir. Set aside.
- Cook spring onions and spinach – In a 6 inch skillet set over medium heat, add one tablespoon of butter and the spring onions. Give a good stir cook until soft, about 3 – 4 minutes. Add the spinach and stir until wilted.
- Add egg mixture – Pour the egg mixture evenly over the spinach. Evenly sprinkle over the cheese and cook over medium heat for about 5 – 8 minutes until it starts to come away from the sides. Use a spatula and go around the edge of the pan to release the frittata from the skillet.
- Bake in the oven – Place the skillet in the oven and cook for a further 12 – 15 minutes until fully cooked through.
- Slice and serve – Remove from heat and slice and serve.
- Don’t over cook the frittata – Perfectly cooked frittatas look barely set on top and tremble when you shake the pan. Pull it from the oven, when it still seems like it isn’t fully set.
- Milk – You can use creme, half and half or creme fraiche.
- Cheese – I used Havarti cheese for this frittata, but you could use your favourite like Gouda, Cheddar, Swiss, Feta or even Goat chese.
- Spring onion – You could opt for white onions, red onions or leeks.
- Spinach – You can add pretty much any vegetables to a frittata. Just a few options could be bell peppers, zucchini or cut up cooked potatoes.
- Leftover vegetables – Use leftover vegetables. Just heat them up in a skillet before mixing them into the egg mixture.
This frittata is best served fresh and hot. I don’t recommend making it in advance or reheating it for later. Serve it as part of a bigger breakfast alongside some Hashbrowns, the Smoked Salmon and Basil Rolls and maybe the Citrus Salad with a Honey Lime Dressing. A few other servings options could be the following:
- Fresh green salad
- Cucumber slices
- Garlic Mushrooms
Frequently Asked Questions
An omelette is a made with eggs on the stove top and usually flipped over in half with the fillings inside. Whereas, a frittata usually starts on the stove top and you finish it off in the oven. And it’s open faced.
Although there are many similarities, the two are different. A frittata contains a small milk content and it is partially cooked on the stove and finished in the oven. A quiche contains more diary and is fully baked in the oven.
Here’s Some More Breakfast Ideas You’ll Love
Spinach & Spring Onion Frittata
- 8 large eggs
- 4 tablespoons milk
- 4 cups fresh spinach reserve a little for serving
- 2 spring onions finely chopped
- 3/4 cup Havarti cheese grated
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- Preheat oven to 375 degrees f/190 degrees c.
- In a medium sized bowl, whisk the eggs with the milk until frothy. Season with salt and pepper and stir. Set aside.
- In a 6 inch skillet set over medium heat, add one tablespoon of butter and the spring onions. Give a good stir cook until soft, about 3 – 4 minutes. Add the spinach and stir until wilted.
- Pour the egg mixture evenly over the spinach. Evenly sprinkle over the cheese and cook over medium heat for about 5 – 8 minutes until it starts to come away from the sides. Use a spatula and go around the edge of the pan to release the frittata from the skillet.
- Place the skillet in the oven and cook for a further 12 – 15 minutes until fully cooked through.
- Remove from heat and slice and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.