Leftover Spinach Frittata is made with leftover Spinach Casserole. Shockingly, we had leftover Spinach Casserole from Thanksgiving! This almost always never (is that even correct English?) happens in our family because my sister, Gail’s, Spinach Casserole is beloved by all – kids and elders alike! Creamy, savory and delicious, Gail’s Spinach Casserole takes the place of the ever-popular Green Bean Casserole that accompanies most traditional Thanksgiving menus.
This Thanksgiving was a small Thanksgiving celebration at my house. There were only 7 of us and Gail made her usual size 9″ x 13″ pan of her amazing Spinach Casserole. With all the other traditional Thanksgiving dishes spread before us, there was no way the seven of us could eat an entire pan. And while it reheats well and is good as a leftover, my niece (and Gail’s daughter), Samantha declared “it’s always better the first time.”
And, she’s right. The last five minutes of baking Gail’s Spinach Casserole, you sprinkle it with crunchy onion rings. And, if leftover, those crunchy onion rings get soggy in the refrigerator, so when reheating, we mix them into the leftover Spinach Casserole giving it a much richer taste. With a much richer taste, one eats less. And, you are still left with leftovers.
So, I made Leftover Spinach Frittata out of Gail’s leftover Spinach Casserole for breakfast the other day and it was delicious! Made in a cast iron skillet, you start the process by sauteing onions, bell peppers, mushrooms, garlic and thyme in the cast iron skillet. Then you add the leftover Spinach Casserole, breaking it up with a wooden spoon and mixing it with the sauteed veggies. Finally, you add the wet ingredients including the bread cubes and put the whole shebang in the oven! Delish!
I love my cast iron skillet. It’s definitely a staple in my household. I have several different sizes, but my 12-inch cast iron skillet (the largest in my collection) is the one I use the most. Don’t have a cast iron skillet? Here’s a link to one on Amazon, made by Lodge, which is just like mine. This one comes with a handy cover for the handle.
Notice the beautiful vintage pie server in the photos above? I honestly don’t remember where I got it, but it, too, is one of my favorite tools. Not only does it easily lift pie, cake and frittata pieces from their respective serving dishes, it’s so pretty! I found a similar one for you on Amazon with a bonus: this pie server comes with a cake knife, too!
But, if a pie server is all that you need, here’s one from the Mud Pie Company. They make adorable, whimsical and beautiful things and I love their aesthetic. Both make a great gift for the holidays, wedding, showers and birthdays.
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Also, I made my Leftover Spinach Frittata with a leftover French baguette. About 7 inches long, it was leftover from one of those really long baguettes (maybe 18 inches?). I’m sharing this bit of information so that you don’t overload your Frittata with bread. You want it perfect, but not perfectly bread-y!
Step into my world for a moment – I want to share with you what really goes on in a photo-shoot at my house. I have a portable tray on wheels – like a hospital tray. It belongs to my husband, Charlie, and we bought it when he was home this past Spring after almost 2 months in the hospital. The first time he was home (only for 11 days before being readmitted), he was completely bedridden. So, we bought this hospital tray on wheels to make mealtimes easier.
Anyway, I’ve now confiscated that wheeled tray and I place my wooden crate on top of it, wheel it close to a window with light and then style the food for my photo-shoot. But, I’m short, so the angle isn’t always quite right and the tray doesn’t go down further past a certain point. So, I stand on a step stool or a ladder to get overhead shots. Here’s a photo before it was edited to crop out my jean-clad legs and our kitchen floor and rug:
Funny, huh? Photo-editing software is definitely my friend!
Here’s a collage to pin to your Pinterest board…thanks for sharing!
Here’s the recipe for Leftover Spinach Frittata:
- 2½ cups French baguette cubes (cut into ¼" cubes from about a 7" baguette)
- 1 teaspoon canola oil
- 1 teaspoon butter
- 1 yellow onion, peeled and chopped
- 1 bell pepper (I used red), seeded and chopped
- 6 ounces sliced mushrooms (about 2 cups), chopped
- 2 cloves garlic, peeled and minced
- 5 sprigs of fresh thyme, leaves picked from stems
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1¼ cups leftover Spinach Casserole
- ⅛ teaspoon ground nutmeg
- 1 cup shredded Swiss cheese (about 4 ounces)
- 4 eggs, beaten
- 1 teaspoon Dijon mustard
- 1 cup milk
- Preheat oven to 450 degrees F.
- Spread baguette cubes on baking sheet and toast in oven 3 to 5 minutes until golden brown (don't burn them!).
- Remove from oven and set aside.
- Reduce oven temperature to 350 degrees F.
- Heat canola oil and butter in large (12-inch) cast iron skillet.
- Add onion and saute' a few minutes.
- Add bell pepper and saute' a few minutes more.
- Add mushrooms, garlic, thyme, salt, pepper and nutmeg and saute' until mushrooms are tender.
- Add spinach casserole, breaking up with wooden spoon and stir until melded with veggies.
- Once combined, turn off heat to stove top.
- In medium mixing bowl, beat eggs with Dijon mustard until well-mixed.
- Add milk and stir to combine.
- Add toasted bread cubes and shredded cheese to egg mixture and mix well.
- Pour egg mixture over veggie mixture in skillet and stir together until well-combined.
- Spread evenly in skillet and cover with a oven-proof lid or aluminum foil.
- Place skillet in pre-heated oven and bake for 15 to 20 minutes (do not over-bake or your Frittata will be spongy).
- Remove lid and bake for 5 minutes more until egg is set.
- Remove from oven and let rest for 5 minutes.
- Slice and serve.
Need more breakfast ideas? Here are a few recipes from the Toot Sweet 4 Two archives: