Spinach and Cheddar Frittata

I’ve had spinach on the brain lately (in addition to my ongoing Mexican kick), and when I got to thinking about what I had around the house, a frittata seemed like a fast, easy, and excellently delicious dinner.

You know, if there was one thing that could have made this dish better, it would be bacon. I didn’t want to stop anywhere on my way home from work, so I made due without it, but I highly suggest you add a strip or two of cooked and crumbled bacon! For the love of all things holy, add bacon! 

Spinach and Cheddar Frittata


Prep time: 15 minutes

Total Time: 30 minutes

Servings: 4

Points +: 7

WPA Simply Filling: 2 (unless you’ve already met your daily oil requirement)


  • 8 large eggs
  • ¾ c fat-free milk
  • 4 Tbsp whole wheat seasoned bread crumbs, divided
  • 1 Tbsp olive oil
  • 5 oz frozen spinach
  • ¼ c diced onion
  • ½ c shredded reduced fat sharp cheddar cheese
  • Salt and pepper


  1. Preheat oven to 450°F.
  2. In a large bowl, whisk together the eggs, milk, and 2 Tbsp of bread crumbs. Set aside.
  3. Heat 1 Tbsp of olive oil in a medium ovenproof skillet over medium-high heat. Add the spinach and onions and cook, stirring, until heated through, about 4 minutes. Stir in ½ tsp of salt and pepper to taste. Remove from the heat.
  4. Add the egg mixture and cheese to the skillet, stirring to combine. Top with the remaining 2 Tbsp bread crumbs.
  5. Transfer the skillet to the prepared oven. Bake until the frittata is set and the top is golden, about 15 minutes.
  6. Remove from oven and allow to cool slightly. Cut into wedges and enjoy!



I apologize for the paper plates and phone photography!

2 thoughts on “Spinach and Cheddar Frittata

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