Spinach and Beef Frittata

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Category : Main Dishes, Recipes

Photo of Spinach and Beef FrittataA frittata is basically an omelette, except the filling ingredients are mixed in throughout the eggs instead of layered separately as a filling. Fresh organic local eggs have a color, taste, and texture that will amaze you if you’re used to eating farm factory eggs.

Frittatas are a good way to use up whatever meat or vegetables you have in the refrigerator. You can use the same basic recipe for frittatas with chicken, sausage, beans, tomotoes–you name it. Vary the herbs to match, and add some cheese, if you like. It’s that simple!

This particular recipe uses a combination of ingredients available in early spring,  especially  fresh baby spinach. Nutritious and delicious!

  • Prep Time:
    15 min
  • Cook Time:
    20 min
  • Ready In:
    35 min
Servings: 6 servings
  • 1/2 lb. lean ground beef (Island Grown Farmers Co-operative, Lummi Island member)
  • 1 clove garlic, minced (Uprising Organics CSA, Bellingham)
  • 1 dozen eggs (Misty Meadows Farm, Everson)
  • 1/2 cup milk or half-and-half (Edaleen Dairy, Lynden)
  • 4 oz. grated cheese (Pleasant Valley Dairy, Ferndale)
  • 1/4 lb. fresh baby spinach, coarsely chopped (DEVine Gardens, Lynden and Custer)
  • 1 Tbsp butter (Breckinridge Farm, Everson)
  • 1 tsp fresh thyme (home garden)


In a mixing bowl, whisk the eggs and milk (or half-and-half) together with 3 oz. grated cheese. Set aside. The rest of the cheese will be sprinkled on the top just before broiling.

Put a rack in your oven about 6 inches below the broiler, and begin preheating the broiler.

In an oven-proof skillet, thoroughly brown the ground beef over medium high heat. Add the minced garlic and cook another minute or two. Add the butter, and when melted add the spinach and thyme. Cook a few more minutes until spinach is wilted.

Pour egg mixture over meat and spinach mixture in skillet, reduce heat to medium, and cook stirring frequently until eggs are mostly done. There should still be some runny texture mixed with fully cooked eggs. Let cook  for 3-4 minutes more without stirring so bottom is fully set.

Sprinkle remaining 1 oz. of grated cheese on top and put skillet under the broiler. Watch carefully until cheese is melted and starting to brown. Remove the skillet from the over and set aside to rest for 5 minutes so eggs finish cooking.

Serving Suggestions:

Serve with Sautéed Mushrooms and Nettles or a fresh salad and a dinner roll from Avenue Bread.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
The Islander, Lummi Island
Artisan Wine Gallery, Lummi Island
Uprising Organics, Bellingham/Acme

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Comments (1)

This sort of combination is one of my favorite go-to recipes when I’m in a hurry or stumped for inspiration…it’s so adaptable, going veggie, meaty, or fishy depending on the food at hand. Also good, I find, served with a fresh salsa–though that’s harder to come by locally this time of year.

A neighbor just started selling eggs–I can walk 50 feet and get my local and very fresh eggs now!