Spinach Dip Frittata

Spinach Dip Frittata is an original recipe made from leftover spinach dip, eggs, and parmesan cheese. Everyone who tries it says it’s the best crustless quiche they’ve ever had!

Why You’ll Love This Recipe

One day I had some leftover spinach dip in the fridge and wondered, “What could I make with that?” How about a Spinach Dip Frittata?

Surprise! It worked. Not only did it work, it turned out to be the best brunch dish I’ve ever made. Over the years, it’s been a big hit at bridal brunches and afternoon tea with friends.

Frittatas are basically a crustless quiche, and this recipe is so rich, you’ll never miss the crust. You’ll love the velvety texture from the addition of sour cream. It goes well with my Sundried Tomato Orzo Pasta, and Sassy Fruit Platter.

Shopping List

• 8 eggs
• frozen chopped spinach
• mayonnaise
• sour cream
• sweet onion
• shredded parmesan cheese
• Knorr vegetable soup mix (ad)

How to Make Spinach Dip Frittata

This recipe is as simple as making a batch of spinach dip and adding 8 beaten eggs. For real! It’s that easy. Your guests will never know unless you tell them. But, they will definitely tell you it’s the best thing they’ve ever eaten.

Preheat oven to 350 degrees. Whisk eggs in a bowl and set aside.

Thaw and drain spinach by squeezing out water in a colander. In a separate large bowl, mix mayonnaise, sour cream, Knorr (ad) soup mix, onion, cheese and spinach.

Combine beaten eggs with spinach mixture and stir until well blended. Pour frittata into a greased casserole dish or pie plate and bake at 350 degrees for 40 to 45 minutes, until middle is set.

More Brunch Recipes to Love

• Herbed Bacon Gravy
• Cat Head Biscuits
• Pimento Cheese Grits
• Sheet Pan Taters
• Southern Fried Green Tomatoes

Spinach Dip Frittata

The velvety smoothness of this Spinach Dip Frittata makes it the best crustless quiche you've ever tasted.  

5 from 3 votes

Print Pin Rate

Course: Brunch

Cuisine: Southern

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Calories: 491kcal

Author: Debi | Quiche My Grits

*See notes in blog post for detailed tips, photos and instructions.

Cook ModePrevent your screen from going dark while cooking

Ingredients

• ▢ 8 eggs beaten
• ▢ 10 oz. carton frozen chopped spinach
• ▢ 1 cup mayonnaise
• ▢ 16 oz. carton sour cream
• ▢ 1 pkg. Knorr vegetable soup mix ad
• ▢ ½ sweet onion diced
• ▢ 8 oz. shredded parmesan cheese

Instructions

• Preheat oven to 350 degrees.
• Whisk eggs in a bowl and set aside.
• Thaw and drain spinach by squeezing out water in a colander.
• In a separate large bowl, mix mayonnaise, sour cream, soup mix, onion, cheese and spinach.
• Combine beaten eggs with spinach mixture and stir until well blended.
• Pour frittata into a greased casserole dish or pie plate and bake at 350 degrees for 40 to 45 minutes, until middle is set.

Notes

• This frittata is best when mixed together a day ahead.  It will be ready when you are to pop in the oven for breakfast or brunch.

Nutrition

Calories: 491kcal | Carbohydrates: 6g | Protein: 19g | Fat: 44g | Saturated Fat: 16g | Sodium: 768mg | Potassium: 321mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 477mg | Iron: 2mg

Nutrition info is an auto generated estimate.

Love this recipe? PIN it!Visit @quichemygrits or tag #quichemygrits!

Sharing is Caring! If you love my recipes, please SHARE with friends!