Spinach and Cheese Frittata with Dill

Love this easy, quick & nutrient-rich way to boost the leafy greens in your diet. As an added bonus, cooking this frittata in a cast iron pan boosts iron intake, because some of the iron in the pan leaches into the food during cooking process. If you’re using frozen spinach, make sure to first defrost it in the microwave and then wring out excess water. If you’re cooking this recipe with an infant in mind, use low-sodium cheeses and omit the salt.

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Spinach and Cheese Frittata with Dill

Spinach and Cheese Frittata with Dill

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Yield: 4

Author: Malina Malkani

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Love this easy, quick, and nutrient-rich recipe as a convenient and tasty way to boost the amount of leafy greens in your diet. To bump up your iron intake, cook this Spinach and Cheese Frittata with Dill in a cast iron pan. Please consider leaving a review! Your feedback helps more people find my recipes. Many thanks! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients US Metric

• 9 eggs
• 3 tablespoons milk
• ¼ cup shredded cheddar cheese
• ¼ cup shredded Parmesan cheese - reserve a little extra to sprinkle on top
• 1 teaspoon dried dill weed
• ½ teaspoon Kosher salt (omit if serving to an infant)
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 10 ounces fresh or frozen spinach

Instructions

1. In a medium bowl, whisk the eggs, milk, cheeses, dill, salt, and pepper, and set aside.
2. In a 10-inch cast iron, oven-safe skillet*, heat the olive oil over medium heat and sauté the onion until translucent, about 5-6 minutes. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the spinach - if using frozen spinach, stir until combined well with onions and garlic. If using fresh spinach, add a little at a time and stir until it all cooks down and fits into the skillet.
4. Pour the egg mixture into the skillet and gently lift the vegetable mixture with a spatula until the eggs are distributed under and around them, evenly throughout the pan.
5. Sprinkle the reserved extra cheese evenly across the top.
6. Turn down the heat to low, cover, and cook for 15 minutes, or until the frittata is set around the sides but still jiggly in the middle.
7. During the last 5 minutes of cooking, preheat the broiler to medium.
8. Transfer skillet to the top rack of the oven and broil until the top is lightly browned, about 4 minutes. Remove from the oven and cool on the stovetop for about 5 minutes. Serve and enjoy!

Notes

• Once cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.



If you’re cooking this recipe with an infant in mind, use low-sodium cheeses and consider omitting the salt.

Nutrition Facts

Calories

297

Fat

21 g

Sat. Fat

7 g

Carbs

8 g

Fiber

3 g

Net carbs

5 g

Sugar

3 g

Protein

20 g

Sodium

636 mg

Cholesterol

381 mg

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https://www.malinamalkani.com/recipes/spinach-and-cheese-frittata-with-dill

Spinach, egg, cheese, dill frittata

Breakfast, Gluten Free, Baby-friendly

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