Name: Small Batch Cheddar, Herb & Spinach Frittata
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large eggs; 1/4 cup whole milk; 1/2 cup shredded sharp cheddar cheese; 1 cup fresh baby spinach, roughly chopped; 2 green onions, thinly sliced; 1 tbsp fresh herbs (parsley or dill), chopped; 1/4 tsp kosher salt; 1/8 tsp black pepper; 1 tbsp olive oil

Small Batch Cheddar, Herb & Spinach Frittata

SpicedLemon0412

This small batch frittata is the perfect breakfast for a cozy, rainy morning in Ohio. Packed with vibrant spinach, fresh herbs, and melty cheddar, it's both nourishing and satisfying. The use of a 6-inch pan keeps portions ideal for two, minimizing waste and maximizing flavor. Baking the frittata ensures a fluffy, tender interior while a quick stovetop start adds a hint of golden color underneath. Serve with a side of fruit or whole grain toast for a complete breakfast that's simple, wholesome, and easy to adapt to your favorite add-ins.

Ingredients

Instructions

Preheat oven to 375°F. Lightly oil a 6-inch oven-safe skillet or baking dish with olive oil.
In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
Stir in cheddar cheese, chopped spinach, green onions, and fresh herbs.
Heat the prepared skillet over medium heat. Pour in the egg mixture and lightly stir for 1-2 minutes until eggs just begin to set around the edges.
Transfer skillet to the oven and bake for 8-12 minutes, or until the center is just set and slightly puffed.
Let cool for 2 minutes, then run a spatula around the edge to loosen. Slice into wedges and serve warm.