Spinach and Brie Frittata


If you have some leftover corn bread to crumble over this frittata, it’s even better.


Serves 4-6.




9 eggs

1/3 cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

large pinch cayenne pepper or 1/4 teaspoon hot sauce

2 tablespoons olive oil

1 tablespoon shallots, minced

4 cups fresh baby spinach or adult spinach, roughly chopped

1 cup brie cheese, cut in cubes

1-1/2 cups leftover corn bread (optional)

1 tablespoon paprika (optional)


10 inch oven-proof saute pan


Preheat oven to 375 degrees F.


Beat eggs in a large bowl until they’re fluffy. Whisk in milk. Add the salt, pepper and cayenne pepper or hot sauce.


Pour the oil into a 10-inch oven-proof saute pan. Add the shallots and saute for about 5 minutes. Add the spinach on top of the sauteed shallots and stir until the spinach is coated in oil.


Pour the spinach mixture into the eggs, discarding the leftover oil. Add the cubed brie and crumble the optional corn bread on top. Reduce heat to low and cook for about 5 minutes. Sprinkle top with optional paprika.


Place in oven and bake uncovered for about 10 minutes or until it sets and begins to brown. Remove the pan from the oven, run a spatula under the frittata so it doesn’t stick and let it rest on top of the warm stove for 5 minutes. You can serve the frittata in the pan or flip it onto a serving plate. Cut in wedges and serve.