Do you ever have those moments where you need a solid breakfast or brunch dish to serve, but have NO IDEA what to make? I am solving your problem with this easy baked frittata recipe with spinach, and all the good greens! It’s also gluten-free, baked in a 9×13 pan, and is ready in under an hour. (Your in-laws and brunch guests will be so impressed!)
Materials needed for this easy baked frittata recipe
- First and foremost, you need a quality 9×13 baking dish. I liked my cast iron pan because it bakes beautifully and looks nice for your brunch tablescape.
- No frittata dish is complete without some beautiful leafy greens, so make sure you have quality power greens. When I’m in a pinch on time, or don’t have fresh greens available, I use a prepackaged salad blend. However, any good mix of spinach, lettuces, chard, arugula, and herbs like cilantro, parsley, and dill will work beautifully! Your frittata looks really pretty with all of the color, and adding greens is a great way to make it a healthy brunch dish that is full of vitamins and nutrients.
- Make sure you buy a dozen eggs for this recipe! It calls for all 12, and you want to have enough for other items too.
How to lock in flavor in a baked frittata
There are three key ingredients that you must not skip to ensure a mind-glowingly delicious meal!
- Herbs – Absolutely use basil! I also love parsley. They both provide that robust taste that pairs well with the savory factor.
- Parmesan – Get a high quality block of parmigiano reggiano , that you grate yourself, if possible. This gives is the richest and deepest flavor.
- Salt. I always opt for pink Himalayan salt, because it is rich in mineral content that can help balance your body’s pH levels. This is important because your pH needs a healthy acid-to-alkaline ratio, to ensure optimal health. A proper pH also helps support your immunity, supports healthy thyroid function, and encourages good digestion (source). Since pink Himalayan salt contains sodium as well as other electrolytes, it has a direct effect on the pH of your blood.
If you don’t have these, your frittata will be bland, so don’t skimp on this part! You MUST use fresh basil and fresh parmesan cheese in this recipe. TRUST ME.
How to make an easy baked frittata with spinach, step-by-step
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Cook veggies in avocado oil on medium heat, until fragrant and translucent (step 1). In a separate bowl, whisk eggs until light and fluffy, and add milk, cheese, and seasonings (step 2). Fold in mixed greens and herbs (step 3). Pour all ingredients into a 9×13 baking dish and stir. Top with parmesan cheese and cook on 350 degrees Fahrenheit until internal temp is 160 degrees Fahrenheit and frittata is set in the middle.
Tips to prevent frittata being runny or watery
There are a couple of things you DON’T want to happen when making a frittata:
- Runny, watery frittata
- Middle of the frittata not cooking
- Frittata isn’t setting
These are all the most common problems people run into when making this spectacular egg dish. But with this recipe, you won’t have that issue! You know your frittata is done when internal temp is 160 degrees Fahrenheit, and the middle doesn’t jiggle when removed from oven.
- Bake it in a heavy 9×13 baking dish. This ensures even heat distribution and best results.
- Bake until internal temp is at least 160 degrees F, which is the recommended time for eggs. On my oven, this is at least 50 minutes (depending on your altitude and oven).
- Let it set for 10-15 minutes. THIS IS IMPORTANT!
These three steps will give you the perfect, fool-proof consistency every time.
I love to serve this baked frittata with a side of chocolate banana muffins, and a strawberry mango smoothie for the ultimate nourishing breakfast. And I also recommend these award winning gluten-free cinnamon rolls from This Vivacious Life.
Read more: 10 Top Vegetarian Thanksgiving Recipes
Tops tips for making this easy baked frittata with spinach
- You can easily adapt this recipe with your own greens, veggies, herbs, and seasonings
- Make sure to use a heavy bottomed dish to bake so it doesn’t get watery
- Leftover frittata can be stored in an airtight container in the refrigerator. Flavor actual develops nicely and it tastes good cold (IMO!)
If you’ve tried this easy baked frittata recipe with spinach or any other recipe on the blog please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
This recipe was originally published in March 2018, and was updated on April 25, 2019 with new photos and recipe instructions.