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Blue Cheese Spinach Frittata Recipe

Blue Cheese Spinach Frittata Recipe

When my husband and I decided to lose weight, I turned to my cookbook collection and lightened up several recipes. With its fresh spinach salad, this hearty frittata quickly became a favorite. --Joyce Fairchild of Marina Del Rey, California
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:6 servings


  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 package (10 ounces) fresh spinach, coarsely chopped
  • 2 cups egg substitute
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 plum tomatoes, diced
  • 1/4 cup chopped walnuts
  • SALAD:
  • 2 cups coarsely chopped fresh spinach
  • 2 plum tomatoes, diced
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon garlic salt


  • 1. In a large nonstick skillet coted with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
  • 2. In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, cooked spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
  • 3. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.

Nutritional Facts

1 piece: 244 calories, 14g fat (7g saturated fat), 33mg cholesterol, 689mg sodium, 9g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Reviews for Blue Cheese Spinach Frittata

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Reviewed Apr. 27, 2017

"While I do love blue cheese, I have to agree that the blue cheese gave this frittata a slightly off taste, almost as if one of my ingredients had gone bad. I didn't have walnuts, so I used chopped pecans, which I sprinkled on top. I also used only about 6 ounces of spinach and it still seemed pretty full of spinach. Instead of egg substitute I used regular eggs (2C eggs substitute = 8 large eggs). Seemed to work out fine. I refuse to spray my non-stick skillet with cooking spray (that will ruin your pan!), so I just used a small amount of olive oil. I had to add another small dollop after a couple of batches of spinach. Despite the slightly off taste of the blue cheese, we still very much enjoyed this recipe, and I'd easily make this again with a different cheese (maybe feta!)."

Reviewed Oct. 23, 2016

"Not our favorite frittata at all. While the texture cooked very nicely, the blue cheese added a sourness that we didn't care for, and some did not like the crunchiness of the nuts. Won't make again."

Reviewed Aug. 14, 2012

"Delicious! I've made this several times. It's good for any meal or occasion, and it's very easy to make."

Reviewed Jan. 1, 2012

"This is a wonderful dish. I made it using eggs rather than egg substitute. It is great for breakfast, lunch or dinner. I also made it for a couple in my church. The husband had had surgery and we were providing meals for them.. They are big fans of blue cheese and really loved this dish. They ate the left overs for breakfast the next morning with fruit."

Reviewed Sep. 1, 2011

"excellent! I have made this multiple times. So good! Just be prepared that it takes a good long while to bake in the oven, mine is in for as long as an hour to get it totally browned and solid in the middle."

Reviewed Aug. 24, 2008

"Hubby and I thought the blue cheese flavor was a little too intense, so the next time, I used gorgonzola instead and we liked it much better."

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