Name: Spinach Frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 8 large eggs; 6-ounce package baby spinach, roughly chopped; 2 ounces prosciutto (4 slices), cut into 1 to 2 inch pieces; 1 orange bell pepper, sliced into short strips; 3/4 cup finely grated parmesan cheese, divided ((Note 1)); 1/2 cup heavy whipping cream; 1 tablespoon olive oil; 1/4 teaspoon ground black pepper; 1/4 teaspoon table salt

Summary:

This is a silky and creamy frittata with spinach, prosciutto, bell pepper, and parmesan cheese. Everything is conveniently cooked using a single pan, with minimal cleanup. Enjoy this for a low carb breakfast or brunch.

Spinach Frittata

5 from 1 vote

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Prep: 10 mins

Cook: 35 mins

Yield: 4 servings

INGREDIENTS

▢ 8 large eggs
▢ 6-ounce package baby spinach, roughly chopped
▢ 2 ounces prosciutto (4 slices), cut into 1 to 2 inch pieces
▢ 1 orange bell pepper, sliced into short strips
▢ 3/4 cup finely grated parmesan cheese, divided (Note 1)
▢ 1/2 cup heavy whipping cream
▢ 1 tablespoon olive oil
▢ 1/4 teaspoon ground black pepper
▢ 1/4 teaspoon table salt

INSTRUCTIONS

Make Egg Mixture: Whisk eggs, heavy cream, black pepper, salt, and half of parmesan cheese in large mixing bowl until well-beaten. Set aside.
Cook Prosciutto: Coat bottom of oven-safe 10-inch high-sided pan (Note 2) with olive oil, and add chopped prosciutto. Cook over medium heat until slightly crispy, 5 to 10 minutes, stirring occasionally. Use tongs to transfer prosciutto to large bowl, leaving behind oil and grease in pan.
Cook Vegetables: Add bell pepper slices to pan and cook until seared and soft, about 5 minutes, stirring occasionally. Transfer to same bowl with prosciutto. Reduce to medium-low heat. Add spinach to pan and cook until just wilted, a few minutes, stirring almost constantly. Transfer to same bowl. Turn off heat.
Assemble Frittata: Give egg mixture a stir and pour into pan. Leaving behind any juices in bowl, transfer prosciutto, spinach, and bell pepper to pan, arranging until evenly distributed in egg mixture. Gently push down on anything protruding up.
Cook Frittata: Cover with lid and cook over low heat until most of surface is no longer liquid, about 15 minutes. Gently shake pan; center should be set and only edges should be liquid (Note 3). Remove pan from heat.
Broil Frittata: Uncover and evenly distribute remaining parmesan cheese on top. Optionally season with additional black pepper. Turn on broiler. Place frittata in middle of oven and broil uncovered until surface is completely set and cheese is bubbling, 5 to 10 minutes. Frequently monitor so that frittata does not overcook.
Cool & Serve: Let stand to cool for a few minutes. Use spatula to loosen sides of frittata, then cut into wedges. Serve and save leftovers (Note 4).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 410 (69% from fat)
Total Fat 31g	48%
Saturated Fat 15g	77%
Cholesterol 434mg	145%
Sodium 770mg	32%
Net Carb 4g
Total Carb 5.5g	2%
Dietary Fiber 1.5g	7%
Sugars 3.5g
Protein 24g

Vitamin A 94% · Vitamin C 78% · Calcium 30% · Iron 16%

PHOTOS

close up view of spinach frittata in pan

slice of spinach frittata served on plate

overhead view of spinach frittata served on plate

NOTES & TIPS

(1) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(2) Pan. The sides of the pan should be tall enough to hold all of the spinach. A fitting lid is required. The pan should be safe for broiler use.

(3) Cooking Frittata. Take care to ensure that the frittata is not overcooked, which would taste rubbery and chewy. A proper frittata should be very soft and silky with the texture of custard. The center should be wobbly and barely set.

(4) Serving / Leftovers. Serve warm for breakfast or brunch, with low carb sides like cheddar biscuits, cauliflower fritters, or lemon poppy seed scones. Frittata leftovers should be covered and refrigerated for up to 2 days, then reheated on a pan over medium-low heat until warmed through.

More Breakfast

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Lori Barlow

This was absolutely delicious!! My college kids ate the entire pan 🙂

Maggie Stewart

What do you recommend serving it with? My hubby and I are looking at ways to lose weight and this recipe is just up our alley, but I know my guy may still feel we need “something to go with it.” 🙂 Thanks.

Julia

How about biscuits? I make these low carb almond flour biscuits with cheddar and bacon https://www.savorytooth.com/low-carb-biscuits/ They will really fill you up and help you feel like it’s a complete meal.

Mimi

I love your frittata ingredients! They’re so fun to make when you’re feeding a few people at breakfast.

Linda

❤️ Looks wonderful!

Spinach Frittata