Spinach & Cheddar Frittata

Ingredients

• 2 tbsp butter (divided: 1 tbsp for sauté, 1 tbsp for bread)
• 1 medium onion onion (diced)
• 2 cloves garlic (minced)
• 10 oz frozen spinach (thawed and squeezed dry)
• 1/2 cup frozen corn
• 1/2 cup frozen green beans
• 8 large eggs (room temperature)
• 1 cup cup sharp cheddar cheese (shredded)
• 1/2 cup canned white beans (drained and rinsed)
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch pinch nutmeg
• 4 slices rye bread (cut into 1-inch-wide soldiers)

Instructions

1. 1

   Preheat your oven to 375°F. Squeeze the thawed spinach firmly in a clean kitchen towel to remove excess moisture—this prevents a watery frittata.

   5 min
2. 2

   Heat 1 tbsp butter in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

   5 min
3. 3

   Add the squeezed spinach, corn, and green beans to the skillet. Stir to combine and warm through, about 2 minutes. Scatter the white beans evenly across the vegetables.

   2 min
4. 4

   In a bowl, whisk together the eggs, nutritional yeast, salt, pepper, and nutmeg until well combined and slightly frothy. Pour the egg mixture over the vegetables in the skillet, gently stirring to distribute the filling evenly. Do not overmix.

   2 min
5. 5

   Scatter the shredded cheddar evenly over the top. Cook on the stovetop over medium heat for 2–3 minutes, until the edges begin to set but the center is still loose.

   3 min
6. 6

   Transfer the skillet to the preheated 375°F oven and bake for 12–15 minutes, until the frittata is just set in the center (a knife inserted in the middle should come out clean) and the top is lightly golden. The cheese should be melted and bubbly.

   14 min
7. 7

   While the frittata bakes, arrange the rye bread soldiers on a baking sheet. Brush lightly with the remaining 1 tbsp butter and toast in the oven alongside the frittata for the last 5 minutes, until golden and crisp.

   5 min
8. 8

   Remove the frittata and bread from the oven. Let the frittata rest for 2 minutes before slicing—this allows the custard to set fully. Serve warm with the crispy bread soldiers on the side for dunking.

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