5-cheese spinach frittata

some people are true breakfast people, and I'm just not. but after years of battling with others about why, for me, it is NOT the most important meal of the day and I would rather eat any other meal blah blah, I ended up in a city where brunch is like a normal social thing to do every weekend, and I don't like to be left out even of activities I can't stand. but to be part of brunch club, I had to confront some long-avoided brunch demons or risk looking weird in front of people, aka: eggs, which I've "hated" since childhood and swore to my parents, screaming from the top of the stairs in my pajamas, I would never ever ever eat you can't make me.

but I'm convinced that california eggs must be better (like, less eggy?) than other eggs, because after sort of eating around them for months while pretending not to be disgusted by them touching other, then-better parts of meals like sausage or greens, I finally realized that eggs aren't gross at all, probably never were, and that it was me who was gross for avoiding them all this time without just cause.

the next step was learning to cook them. frittata seemed an easy enough starting point, and in the dawn of the new egg era I was slightly more comfortable with eggs without visible yolks, and so this frittata became a totally acceptable at-home weekend brunch alternative on the fall days before football. I used way too much and too many cheeses and maybe "overly caramelized" it, but as usual, no regrets.


Effortful time: 10 minutes
Total time: 15 minutes
Serves: 4


  • 6 extra-large eggs
  • 3-4 handfuls of baby spinach, chopped
  • small shallot, diced
  • 2 tbsp. butter or olive oil, divided
  • 2 tbsp. whole milk 
  • 1/3 cup shredded cheese — I used a 5-cheese Italian blend I got from WF, but some combination of soft/mild (mozzarella, fontina) and hard/salty (parmesan, pecorino) will work
  • Salt and pepper to taste


  1. Heat a 10" skillet (I recommend something somewhat nonstick) over medium heat. Add half the butter/oil and shallots and cook until softened. Add the spinach and season with salt and pepper. Pull off heat. 

  2. While the spinach is wilting, beat the eggs in a separate bowl. Add the milk and cheese. Pour the shallot/spinach mixture into the eggs and stir. 

  3. Turn the heat up to medium-high, so that you can feel heat from the pan if you hold your hand above it, and add the remaining half of the butter/oil. Swirl the egg mix so that it settles somewhat evenly. The bottom layer of egg should fry immediately on contact, so if you can, try to lift the bottom up and let the other layers run down. This takes about 2 minutes.

  4. Turn down to medium-low and cover, doing the swirl occasionally. I peeked at mine using a fish spatula to make sure it wasn't sticking to the sides. Cook about 10 minutes, or until the frittata looks done on the sides but the top layer is sorta soft and custardy.

  5. Get the broiler ready on low, or, live dangerously like I did, and use high/stay vigilant. Move the frittata pan from stove to oven, and broil about 5 minutes, or until the top layer is puffy and browned. 

  6. Cool a few minutes and serve. You can invert it (traditional), or just make wedges right in the pan (lazy). Fish spatulas are helpful serving tools here. I like to squeeze lemon juice over my slice for somethin different.