This savory breakfast frittata is made with spinach, creamy Havarti cheese and milk is a tasty way to start the day.
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Frittata's like this one made with spinach and Havarti cheese are perfect when you want to serve an omelette for more than one person.
If you're like our family, we eat a light breakfast during the week and go all out on a bigger breakfast on Sunday mornings.
Eggs. Bacon. Potatoes. Fruit. Toast. Or homemade pancakes if they're in the mood. It's also a way to gather on a weekend morning before all of the running around ensues for the day.
What is a Frittata?
A frittata is a fluffy omelette partially cooked on top of the stove in an oven safe pan; then finished off in the oven. It's a great because while the eggs are finishing up in the oven, you can make other items you'd like to serve.
We love the flavor combination of spinach and Havarti cheese so this one is definitely one of our favorites. This recipe is enough for two people and can easily be increased to serve more.
Equipment
- 8-inch Stainless Steel Pan (or any other pan that can go in the oven; NOT nonstick!)
- Medium Bowl
- Whisk
- Oven Mitts
Ingredients
Large Eggs
Spinach: In this recipe I used defrosted, frozen spinach, but you can use fresh and double the amount since it will shrink considerably.
Havarti Cheese: I shredded the cheese to make it easier to melt, but you can use thin slices or a very small dice as well.
Milk: We prefer 2%, buy you can use whole milk, whipping cream or half & half.
Butter
Kosher Salt
Black Pepper
How do you make Spinach and Havarti Frittata?
Start by preheating the oven to 350 degrees F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken.
Add the spinach, milk, salt and pepper; mix well. Add the butter to the skillet and melt over medium heat. Next, add your egg mixture and cheese to the pan and gradually scrape the eggs towards the center of the pan until they are halfway cooked.
Place the entire pan into the oven and bake for 7-10 minutes; then using oven mitts, remove the pan from the oven. BE CAREFUL, the handle will be HOT!
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More Frittata Recipes
- Skillet Florentine Frittata
- Broccoli and Cheddar
- Mushroom Goat Cheese
- Southwest Breakfast
- Tomato Mozzarella
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Spinach and Havarti Frittata
Equipment
- 8-inch Stainless Steel Pan (or any other pan that can go in the oven; NOT nonstick!)
Ingredients
- 5 large eggs
- ⅔ cup frozen chopped spinach (defrosted and drained)
- 2 ounces shredded havarti cheese
- ⅓ cup milk
- 1 teaspoon butter
- ¼ teaspoon kosher salt
- pinch black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Crack the eggs into a medium bowl and whisk until all of the yolks have broken.
- Add the spinach, milk, salt and pepper; mix well. Add the butter to the skillet and melt over medium heat.
- Next, add your egg mixture and cheese to the pan and gradually scrape the eggs towards the center of the pan until they are halfway cooked.
- Place the entire pan into the oven and bake for 7-10 minutes; then using oven mitts, remove the pan from the oven. (BE CAREFUL, the handle will be HOT!)
Inspired by eRecipeCards says
Nothin better! love the spinach and any egg dish like this to share is ideal!
BTW- I have my first giveaway contest today posted on my blog. Stop by if you are interested!
Dave
Carrie's Experimental Kitchen says
Great, I'll check it out!