Florentine frittata



10 min


6 servings

* PLUS Cooking time: 35 minutes


  • 1 tbsp butter
  • 2 large garlic cloves , minced
  • 284-g bag baby spinach , about 10 cups
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 8 eggs
  • 2 cups grated swiss or gruyère
  • 3 green onions , thinly sliced


  • Preheat oven to 350F (180C). Generously oil a 9-inch (23-cm) glass pie plate. Melt butter in a large frying pan set over medium-high heat. Add garlic and spinach. Sprinkle with salt, pepper and nutmeg. Stir often until spinach is wilted, about 2 minutes. Remove from heat. In a large bowl, whisk eggs. Stir in cheese, onions and hot spinach. Pour into prepared pie plate, then stir to distribute ingredients evenly. Bake in centre of 350F (180C) oven until top is golden and puffy, 30 to 35 minutes. Serve hot or at room temperature with your favourite salsa and a dollop of sour cream, if you like.

Nutrition (per serving)

  • Calories
  • 271,
  • Protein
  • 20.5 g,
  • Carbohydrates
  • 4.4 g,
  • Fat
  • 19 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 423 mg.

Whether you bake them in the oven or slowly stir them on the stovetop, eggs are a healthy base for a fast dinner or leisurely weekend brunch. Try our open-faced omelette, an update of a French classic, or if you’re craving a fabulous egg pie but don’t want pastry, dish up our frittata. Make it ahead, if you want, then reheat or serve at room temperature.