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Almost Hands-Free Spinach Frittata

Leftover Spinach Frittata - so delicious and easy to make!
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Made from leftover Spinach Casserole, this recipe is deliciously savory and a good way to use leftovers!

Ingredients

Scale
  • 2 1/2 cups French baguette cubes (cut into 1/4″ cubes from about a 7″ baguette)
  • 1 teaspoon canola oil
  • 1 teaspoon butter
  • 1 yellow onion, peeled and chopped
  • 1 bell pepper (I used red), seeded and chopped
  • 6 ounces sliced mushrooms (about 2 cups), chopped
  • 2 cloves garlic, peeled and minced
  • 5 sprigs of fresh thyme, leaves picked from stems
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/4 cups leftover Spinach Casserole
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded Swiss cheese (about 4 ounces)
  • 4 eggs, beaten
  • 1 teaspoon Dijon mustard
  • 1 cup milk

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spread baguette cubes on baking sheet and toast in oven 3 to 5 minutes until golden brown (don’t burn them!).
  3. Remove from oven and set aside.
  4. Reduce oven temperature to 350 degrees F.
  5. Heat canola oil and butter in large (12-inch) cast iron skillet.
  6. Add onion and saute’ a few minutes.
  7. Add bell pepper and saute’ a few minutes more.
  8. Add mushrooms, garlic, thyme, salt, pepper and nutmeg and saute’ until mushrooms are tender.
  9. Add spinach casserole, breaking up with wooden spoon and stir until melded with veggies.
  10. Once combined, turn off heat to stove top.
  11. In medium mixing bowl, beat eggs with Dijon mustard until well-mixed.
  12. Add milk and stir to combine.
  13. Add toasted bread cubes and shredded cheese to egg mixture and mix well.
  14. Pour egg mixture over veggie mixture in skillet and stir together until well-combined.
  15. Spread evenly in skillet and cover with a oven-proof lid or aluminum foil.
  16. Place skillet in pre-heated oven and bake for 15 to 20 minutes (do not over-bake or your Frittata will be spongy).
  17. Remove lid and bake for 5 minutes more until egg is set.
  18. Remove from oven and let rest for 5 minutes.
  19. Slice and serve.

Notes

Don’t have a lid for your cast iron skillet? Cover with aluminum foil! Don’t have leftover Spinach Casserole? Use a 10-ounce package of frozen chopped spinach and 3 ounces of cream cheese softened to room temperature. Defrost spinach and drain well, squeezing out all excess moisture. Use an electric mixer to combine spinach with softened cream cheese. Follow recipe from there!

Find it online: https://tootsweet4two.com/leftover-spinach-frittata/

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