Spinach And Italian Cheese Frittata Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 10-inch ovenproof skillet or a 9x9-inch baking dish with 1 tablespoon olive oil or butter.

Beat eggs and cheeses

In a large bowl, whisk together 8 eggs and 1 cup milk until combined. Stir in 3 tablespoons grated Parmesan and 1 cup shredded mozzarella. Season with 1 teaspoon salt and 1 teaspoon black pepper.

Add noodles

Fold in 2 cups cooked, roughly chopped spaghetti noodles into the egg-cheese mixture until evenly distributed.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Sprinkle in 2 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture is bubbly but not browned.

Add milk and thicken

Slowly pour in 1 cup milk while whisking to avoid lumps. Continue to cook and whisk for 3–4 minutes until the sauce thickens to a smooth, pourable consistency.

Incorporate spinach

Add 4 cups packed fresh baby spinach to the sauce in batches, stirring until wilted and evenly incorporated. If using frozen spinach, ensure it is well drained and add it to the sauce, heating through.

Season sauce

Stir 2 tablespoons grated Parmesan into the spinach sauce. Season with 1 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Cool slightly

Remove the sauce from heat and let cool 2–3 minutes so it doesn't scramble the eggs when combined.

Combine sauce with egg-noodle mixture

Pour the slightly cooled spinach-nutmeg sauce into the bowl with the egg, cheese, and spaghetti. Gently fold until everything is evenly coated and distributed.

Transfer to pan

Pour the mixture into the prepared ovenproof skillet or baking dish, smoothing the top. If desired, sprinkle an additional 1–2 tablespoons mozzarella or Parmesan on top.

Bake

Bake in the preheated 375°F (190°C) oven for 25–30 minutes, or until the frittata is set in the center, puffed, and lightly golden on top. A knife inserted near the center should come out mostly clean.

Rest

Remove from oven and let rest 5–10 minutes to finish setting. Sprinkle with chopped fresh parsley if using.

Slice the frittata into 4 generous portions and serve warm with choice of toast or a biscuit (1 per person). Leftovers can be refrigerated for up to 3 days and reheated gently in a 325°F oven or microwave.