A frittata is the perfect way to bring some super foods together! This recipe cooks quickly on the stovetop, finishes under the broiler, and pairs beautifully with fresh herbs and greens.
Herb & Spinach Frittata
Prep time: 10 mins | Cook time: 15 mins | Servings: 3–4
Ingredients
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6 to 8 large eggs
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2 cups fresh spinach, roughly chopped
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1 tbsp fresh rosemary, finely chopped
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1/2 cup raw almonds, coarsely chopped (for a quick toast)
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2 tbsp olive oil
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1/4 cup milk or water (optional, makes it fluffier)
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Salt and fresh black pepper to taste
Instructions
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Toast the Almonds: Heat a dry, oven-safe skillet (like cast iron or an oven-safe Dutch oven) over medium heat. Add the chopped almonds and toast for 2–3 minutes until fragrant and lightly golden. Remove and set aside.
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Whisk the Eggs: In a medium bowl, whisk together the eggs, milk/water (if using), chopped rosemary, half of the toasted almonds, salt, and pepper until well combined.
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Sauté the Spinach: Return the skillet to medium heat and add the olive oil. Add the spinach and cook for 1 to 2 minutes until just wilted. Distribute the spinach evenly across the bottom of the pan.
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Cook the Base: Reduce heat to medium-low. Pour the egg mixture evenly over the spinach. Cook undisturbed for 5 to 7 minutes until the edges are set and cooked through, but the top is still slightly runny.
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Broil to Finish: Turn your oven broiler on HIGH. Move the skillet to the top rack of the oven and broil for 2 to 4 minutes, watching closely, until the top is puffed, golden brown, and completely set.
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Garnish & Serve: Top with the remaining toasted almonds and a light sprinkle of fresh rosemary. Slice into wedges and serve warm with a warm cup of green tea on the side.
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15 Oct 2026
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A frittata is the perfect way to bring some super foods together! This recipe cooks quickly on the stovetop, finishes under the broiler, and pairs beautifully with fresh herbs and greens.
Herb & Spinach Frittata
Prep time: 10 mins | Cook time: 15 mins | Servings: 3–4
Ingredients
6 to 8 large eggs
2 cups fresh spinach, roughly chopped
1 tbsp fresh rosemary, finely chopped
1/2 cup raw almonds, coarsely chopped (for a quick toast)
2 tbsp olive oil
1/4 cup milk or water (optional, makes it fluffier)
Salt and fresh black pepper to taste
Instructions
Toast the Almonds: Heat a dry, oven-safe skillet (like cast iron or an oven-safe Dutch oven) over medium heat. Add the chopped almonds and toast for 2–3 minutes until fragrant and lightly golden. Remove and set aside.
Whisk the Eggs: In a medium bowl, whisk together the eggs, milk/water (if using), chopped rosemary, half of the toasted almonds, salt, and pepper until well combined.
Sauté the Spinach: Return the skillet to medium heat and add the olive oil. Add the spinach and cook for 1 to 2 minutes until just wilted. Distribute the spinach evenly across the bottom of the pan.
Cook the Base: Reduce heat to medium-low. Pour the egg mixture evenly over the spinach. Cook undisturbed for 5 to 7 minutes until the edges are set and cooked through, but the top is still slightly runny.
Broil to Finish: Turn your oven broiler on HIGH. Move the skillet to the top rack of the oven and broil for 2 to 4 minutes, watching closely, until the top is puffed, golden brown, and completely set.
Garnish & Serve: Top with the remaining toasted almonds and a light sprinkle of fresh rosemary. Slice into wedges and serve warm with a warm cup of green tea on the side.