Spinach and Cheese Frittata

Easy like Sunday morning and pairs well with it. The Frittata never disappoints!

25 minute cook time | Serves 2-3 | Suitable for: Breakfast, Lunch

Serve excitement at the table with a tasty Spinach and Cheese Frittata. This breakfast staple packs a lot of flavour with just a few ingredients, and it will keep you energised and ready for the day. Serve at your group’s weekend brunch or store in the fridge for your own meal preparation.


  • 5 eggs 
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 oz kesong puti, cubed
  • ¼ cup pitted black olives 
  • ½ cup baby spinach 
  • 6 fresh basil leaves, finely chopped 
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil 
  • ⅛ teaspoon red pepper flakes


  • Metal skillet (oven-proof) or cast-iron skillet 
  • Whisk
  • Mixing Bowl
  • Chopping Board
  • Knife 
  • Measuring Spoons

Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go.

Make egg mixture 

  1. Preheat oven to 375 °F.

  2. In a medium mixing bowl, add eggs, salt and pepper, and whisk until combined well.

  3. Heat skillet to medium high. Once hot, add olive oil, garlic and red pepper flakes. 

  4. Add spinach and sauté until wilted.

  5. Pour eggs into the pan and reduce the heat to medium. Sprinkle cheese and olives evenly across the frittata and let the bottom set. This should take 3 minutes. 

  6. Once bottom is set, transfer your pan to the oven and bake for 6-8 minutes until cooked through.

  7. Remove from the oven once the top of the frittata is cooked through. Your frittata should have just a little bit of runniness when you jiggle the pan. Slice and serve immediately with fresh mixed greens on top or enjoy on its own!