Spinach Frittata is a classic with a twist. Often spinach frittatas have swiss cheese, but this one has Manchego cheese, one of my favorite sheep cheeses, and handfuls of spinach and cauliflower.
People often ask me why I have the name Spinach Tiger. I’ve shared this before, but I’ll share again how this unusual name came to be. A long time ago, I was having a heated debate on an on-line private forum. One of the guys that usually took my side commented, “she’s a real spinach tiger.” I loved it. While it meant strong, it was also whimsical, and if you knew me in person, you would know how it fits.
Make Spinach Frittata for Dinner
Growing up in an Italian family, we never had frittata except as a side at dinner. It was never served as a breakfast or brunch item. So you can take the liberty of having an easy and affordable dinner. It
Often when I’m not sure what to make for dinner, I make a frittata, a hearty, healthy choice that has very little active cooking time. Served with crusty bread and salad, you have a fantastic meal, but this could also be considered a brunch item or a side dish.
Placing spinach at the top of the frittata makes for a beautiful presentation. Add the spinach to the frittata after the egg mixture is in the pan to get this beautiful look.
I’ve written often about frittatas, because they are the perfect way to use leftovers, are affordable and can become a leftover themselves. Easy to heat up, great for sandwiches, or even a side dish.
I wrote an article Everything You Ever Wanted to Know About Frittatas here. It’s worth a read, if you haven’t mastered the frittata. There is also a link there to 15 frittatas.
Stovetop or Oven Baked Spinach Frittata
I grew up making frittatas on top of the stove, which takes a little practice, but you can bake your frittata in the oven. However, I like to start my frittata on the stove and then finish in the oven. This will cut down cooking time and I give you both options in the recipe.
Why Use Manchego Cheese?
Manchego Cheese is a Spanish sheep’s cheese with a nutty taste. People that can’t eat cow’s milk cheese can often eat sheep’s cheese. It’s one of my favorite for snacking too. You can switch out the cheese for swiss or cheddar or even add dollops of ricotta.
Why Cauliflower in a Frittata?
Instead of potatoes, I used left over cauliflower as a low-carb option. It’s a great substitute and added some heft.
More Frittatas from Spinach Tiger
- Yellow Squash Bacon Frittata Stovetop or Baked
- Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego
- Sheet Pan Frittata
- Shredded Sweet Potato Frittata for One
- Asparagus Ricotta Frittata
- Italian Sausage RIcotta Spinach Frittata
- Sweet Potato, Sage Sausage Frittata
Spinach Manchego Frittata Recipe, Paleo Friendly
- 8 eggs well beaten
- 2 tablespoons olive oil
- 2 cups baby spinach washed, dried
- 1 cup Manchego Cheese shredded (can use white cheddar)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cauliflower optional (can use potatoes)
- Preheat oven to 375 degrees F.
- Heat oil in a 10-inch non-stick pan.
- Cut cauliflower into bite-sized pieces and cook for about five minutes, before adding any other ingredients.
- Beat eggs well.
- Season eggs with salt and pepper. Add in cheese.
- Add eggs to pan.
- Add spinach evenly. Push spinach down into egg mixture.
- Option 1: Use a spatula to bring from egg mixture from the edge of pan and allow It to run underneath. Once most of the liquid mixture is used, place I oven. Option 2: You can put frittata directly into oven. It will take a little longer to bake. (30 to 40 minutes). Check at 25 minutes.
- Bake for 15 to 20 minutes until top is done.
- Serve hot or at room temperature.
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