Spinach and Manchego Cheese Frittata

Manchego cheese is one of my favorite cheeses. It comes from the Manchego sheep breed and has a firm texture, but sharp, buttery flavor.

And I just happened to still have a block of it in my fridge.

I couldn’t stop snacking on it while I was trying to figure out breakfast and that is how the “Spinach and Manchego Cheese Frittata” was born.

Frittatas are a terrific, and simple, way to prepare eggs. Baking them in a muffin tin instead of a casserole dish allows for individualizing the ingredients (should you have patrons with differing preferences!).

This is one of those “whisk it together and bake” recipes. Okay, except for the sautéing of the garlic, shallots and spinach. But that literally takes less than five minutes from start to finish.

A dish fitting of house guests – or just a really hungry person looking for something delicious and healthy to go with their coffee. Not that I know that person…

1. Whisk

2. Saute

3. Bake!

Spinach and Manchego Cheese Frittata

4-6 servings


gluten free spinach frittata
  • 8 whole eggs
  • 2 Tbsp half and half or milk
  • 2 tsp hot sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup parmasean cheese, shredded
  • 1/2 cup Manchego cheese, shredded
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup shallots, chopped
  • 1 Tbsp garlic, crushed
  • 1 cup baby spinach, stems removed, chopped


  • Preheat oven to 400 deg F.
  • Whisk together the first seven ingredients
  • Heat the oil in a small skillet over medium heat
  • Saute the shallots and garlic until shallots are clear (about 2-3 min)
  • Add the spinach and sauté until wilted and warm
  • Whisk in the spinach mixture to the egg mixture.
  • Pour into greased muffin tin and bake for 12-14 min until golden and firm.
  • Serve immediately. (as they cool, they shrink in size)
Prep Time: 05 - 10 Minutes
Cook Time: 20 - 25 Minutes
Total Time: 25 - 35 Minutes
1 Comment and 0 Replies
    • Beth
    • 02.12.2013

    What a great idea to put these in a muffin tin! I’m going to try it.


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